Do you like having mimosas at brunch? Well, this Rosé Pét-Nat gives boozy brunch a twist! Bottled just before fermentation is completed, this Pét-Nat is what we imagine a strawberry rhubarb pie would taste like if you could make it a drink with bubbles—and what a better way to pair bubbles than with a classic? Enter a French Toast that is so easy to make that it will become your favourite lazy Sunday meal.
Ingredients:
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons sugar
- 4 tablespoons butter
- 4 eggs
- 1/4 cup milk or cream
- 1/2 teaspoon vanilla extract
- 8 slices challah, brioche, or white bread
- 1/2 cup maple syrup, warmed
- 6 breakfast sausages
Directions:
Step 1: In a small bowl, combine the cinnamon, nutmeg, and sugar and set aside briefly.
Step 2: In a 10-inch or 12-inch skillet, melt butter over medium heat.
Step 3: Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate.
Step 4: Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side.
Step 5: While the slices cook, put the breakfast sausages on a baking sheet. Set your oven to Broil (High) and bake the sausages until browned, making sure to rotate them so they cook evenly (about 5 minutes on each side).
Step 6: Serve with maple syrup and your favourite seasonal sliced fruits! We decided to go with strawberries, blueberries and bananas.
The refreshing and low alcohol content of the Rosé Pét-Nat makes it super easy to drink alongside the sweet notes of maple syrup and cinnamon. The fruit and aromatics literally burst out of the bottle as soon as you open this bootle, so make sure you chill it well and place it in a sink or mixing bowl before you do it — and we mean it!
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Do you have a favourite dish to pair with Traynor’s wines? Share them with us @traynorvineyard so we can taste them along with you.
