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Dorm Room Dish: cheese and strawberry french toast

By: Jacob Triebwasser
Staff Writer
When it comes to breakfast, a lot of us tend to be very lazy about having a nice meal. Believe me, I totally understand waking up a half hour before class and grabbing something from a cafe on the way there. But what about the weekend, when you do have time to make something nice? Most of us have a staple breakfast that we stick to, usually something involving large amounts of maple syrup or breakfast meats. I personally tend to go with a couple of eggs over easy on toast. I would say, though, that it's bad to settle into this kind of routine when it comes to any meal. So please, change it up a little. I highly suggest the following recipe, it's very rich without being too heavy, and it's definitely an excellent beginning, or end, to your day. Plus, you can easily throw it together in just a few minutes, and you can't beat that on days when your every move is being timed against bus and train schedules. Also, you can find everything you need for this recipe at Dutch Treats! Except the eggs. They really need to get on that. Strawberry-and-Cheese-Stuffed French Toast 4 Slices Thick, Dense, Preferably Stale Bread Sliced Strawberries Soft, sweet cheese 2 Eggs Splash of Vanilla 1 Tbsp Warm Honey, plus more to drizzle 3/4 Cup Whole Milk 1/2 Cup Balsamic Vinegar Mint to garnish, if desired Pinch of Salt

Beat your eggs with your milk, honey and vanilla. With a sharp knife, cut a pocket into each slice of bread and stuff it with your strawberries and cheese. Meanwhile, in a small pot, boil your balsamic vinegar until thick and syrupy, then reserve to the side. Dip your stuffed bread into your egg mixture, let soak for about half a minute or less, then remove to a plate. Melt your butter in a pan and when it is sizzling, add your bread. Cook until golden brown, then flip and cook until done. Remove to a plate and top with additional sliced strawberries, a drizzle of honey and your reduced balsamic vinegar and a few sprigs of fresh mint if desired. This recipe works well with any sweet, soft cheese; I personally chose Camembert because the mild, earthy flavor pairs extremely well with the sweet berries, but cream cheese or ricotta would be just as good. Also, if you have to use thinner bread, you can toughen the outside slightly in a 325˚ oven before cutting into it to prevent the slice from falling apart. I really hope you try this recipe, it's a little difficult, but well worth the effort.

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