The first real breakfast in our house needs to be special… time for my well-known grilled pound cake with crème fraîche and seasonal fruit… mmm…
butter rum pound cake, crème fraîche, blackberries, 1 lime
Zest the lime into the crème fraîche and set aside. Heat grill pan over medium heat. Use a bread knife to slice the pound cake. Lightly butter each side of cake, place on hot pan and grill for about 30 seconds before flipping. Remove promptly from heat. Spread crème fraîche on one slice of pound cake and top with another slice. Top with additional crème fraîche and blackberries.
Served with faux mimosas (OJ and sparkling apple juice) since Hubster has to get to work.
What’s on your breakfast plate?