Lemon Berry Breakfast Recipe

Prepare custard

In a shallow wide bowl, whisk together 2 large eggs, 1 cup whole milk, 1 tablespoon granulated sugar, 1 teaspoon vanilla extract, and 1 teaspoon finely grated lemon zest until smooth and slightly frothy.

Soak bread

Preheat a skillet or griddle over medium heat. Melt 1 tablespoon unsalted butter in the pan. Dip each slice of bread into the custard, letting it soak for 10–15 seconds per side (longer for very thick slices) so the center absorbs custard but the bread doesn't fall apart.

Cook

Place soaked bread slices on the hot skillet. Cook 3–4 minutes per side, or until golden brown and set. Transfer to a warm plate and keep warm while you finish other components.

In a small saucepan over medium heat, combine 1 cup mixed berries, 2 teaspoons granulated sugar, 1 tablespoon lemon juice, and 2 tablespoons water. Stir and bring to a gentle simmer. Cook 4–6 minutes, stirring occasionally, until berries have softened and the sauce is slightly thickened. If you prefer a smoother compote, gently mash a few berries with the back of a spoon. Remove from heat and keep warm.

Combine ingredients

Set up a small saucepan of simmering water (double-boiler style) or use very low heat in a small heavy-bottomed saucepan. In a heatproof bowl or the saucepan, whisk together 2 egg yolks and 3 tablespoons granulated sugar until smooth. Whisk in 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest.

Place the bowl over the simmering water (or place saucepan over lowest heat) and cook, stirring constantly, until the curd thickens enough to coat the back of a spoon, about 5–7 minutes. Remove from heat and whisk in 2 tablespoons unsalted butter, one piece at a time, until incorporated and glossy. Transfer to a small container and let cool slightly; it will continue to thicken as it cools. Keep warm or bring to room temperature before serving.

Cook bacon or sausage

While compote simmers, cook 3 strips of bacon in a skillet over medium heat for 3–5 minutes per side until crisp, or cook sausages according to package directions until browned and cooked through (internal temp 160°F/71°C). Transfer to paper towels to drain and keep warm.

Cook eggs

In a nonstick skillet over medium-low heat, melt 1 teaspoon butter. Crack 2 large eggs into the pan and cook to your preference: about 3–4 minutes for sunny-side up with set whites, 4–6 minutes for over-easy (flip gently and cook another 30–60 seconds), or scramble over low heat for 3–4 minutes until soft curds form. Season with about 1 teaspoon salt and 1/4 teaspoon black pepper. Keep warm.

Assemble plates

Place two slices of French toast on each plate. Spoon 1/2 of the warm mixed berry compote evenly over the slices (reserve any extra). Dollop or drizzle 1–2 tablespoons of lemon curd over the compote and toast (adjust to taste). Arrange cooked eggs and the bacon or sausages on the side.

Garnish with a light dusting of powdered sugar and a few fresh berries if using. Serve immediately with maple syrup on the side if desired.