I tend to arrive home from trips away with souvenirs of sunburns, blister on my feet or colds mingled with new cute pictures of the sweetie and I. This recent trip to Seattle yielded a prize to savor and share: a new favorite breakfast.
We found ourselves habitually lingering over breakfast at Le Pichet, enjoying the simplicity of a petite breakfast muddled with the wrappings of a French title. Yaourt fabrication maison au miel et noix? How about thick whole milk yogurt with a sunken treasure of honeyed walnuts? I heard your heart just speed up in anticipation didn’t I?
House-made yogurt with honey and walnuts is a breakfast easily assembled to enjoy through out the week and on special lazy weekends with a baguette, butter and marmalade.
Honeyed Walnuts with Yogurt
Honeyed walnuts: toasted walnuts preserved in honey
Preheat oven to 350F.
Distribute in a pan 1-2 cups of walnut halves and pieces. The amount I use is as many walnut pieces will fit into a mason jar. Toast until fragrant and slightly golden. Tip the warm toasted walnut halves and pieces into a glass storage jar (like a mason jar). Cover with honey. This jar will keep indefinitely at room temperature on the shelves of your pantry or cupboard.
This breakfast is best enjoyed with a high quality yogurt, and in a small cup.
Using your best whole milk plain yogurt, spoon about 1/2 cup into a serving dish. Spoon 1-2 tablespoons of your honeyed walnuts into the middle, pushing down slightly to create a nearly hidden sunken treasure.