Tuesday. Long week already and it's only day two. The kind of night where you open the fridge, close the fridge, open it again, and think: you know what? Breakfast.
This is the no-plan plan. Homemade waffles with our French Toast Seasoning folded right into the batter — warm cinnamon, a little vanilla, the kind of thing that makes the whole kitchen smell like a weekend morning even though it's a school night. Fold in the egg whites separately and they come out impossibly fluffy. Scrambled eggs in cast iron with butter, a touch of algae oil, and our Salt & Pepper. And a quick berry compote made with frozen mixed berries and our Lemon Lavender Sugar — ten minutes on the stove and it's thick, warm, and floral.
Everyone sat down. Nobody asked questions. Breakfast for dinner just hits different on a Tuesday.
What makes it work: Three Calicutts products doing three different jobs — French Toast Seasoning for warmth in the waffles, Lemon Lavender Sugar for bright floral sweetness in the compote, and Salt & Pepper for the simplest, best scrambled eggs you'll make all week.
Perfect for: The nights you have nothing planned, breakfast-for-dinner lovers, feeding kids without a fight, when you need comfort without complication.
Works with: Pancakes instead of waffles, fresh berries instead of frozen, bacon or sausage if you want the full spread.
Pro tip: Separate your eggs for the waffles and fold in the whites. It takes two extra minutes and the difference is ridiculous.
A few notes:
The berries will release their own liquid as they cook, so you only need a splash of water to get things started. Adjust the Lemon Lavender Sugar to taste — the floral notes get more pronounced as the compote cools slightly. This also keeps well in the fridge for 3-4 days and is beautiful over yogurt or oatmeal.
The secret to these is folding in the egg whites — don't skip it. It takes an extra two minutes and turns a good waffle into a great one. The French Toast Seasoning brings warm cinnamon and vanilla notes that make these taste like the best diner waffle you've ever had, but better.
The algae oil has a high smoke point and a clean, neutral flavor that lets the butter do the talking without burning. Low heat and patience are everything here — pull the eggs off while they still look slightly underdone. They'll finish cooking on the plate.
Quick, warm, and sweet — frozen mixed berries simmered with Calicutts Lemon Lavender Sugar until they break down into a thick, floral compote. Perfect spooned over waffles, pancakes, or yogurt.
Light, fluffy homemade waffles with Calicutts French Toast Seasoning folded right into the batter. Separating and folding in the egg whites is the move that makes these impossibly airy.
Simple, buttery scrambled eggs finished with Calicutts Salt & Pepper. Cooked low and slow in cast iron with butter and a touch of algae oil for the perfect creamy texture.
Simmer the berries: Add frozen mixed berries and water to a small saucepan over medium heat. Stir occasionally as the berries thaw and begin to break down.
Add the Lemon Lavender Sugar: Stir in Calicutts Lemon Lavender Sugar and continue to simmer until the compote thickens and the berries are soft and saucy. Remove from heat.
French Toast Waffles
Mix the dry ingredients: Whisk together flour, baking powder, salt, sugar, and Calicutts French Toast Blend in a large bowl.
Combine the wet ingredients: In a separate bowl, whisk together the egg yolks, milk, butter, and vanilla extract. Pour the wet ingredients into the dry and stir until just combined — a few lumps are fine.
Whip the egg whites: In a clean bowl, beat the egg whites with a hand mixer or whisk until stiff peaks form.
Fold in egg whites: Gently fold the whipped egg whites into the batter in two additions. Don't overmix — you want to keep that air in there.
Cook the waffles: Preheat your waffle iron and grease lightly. Pour batter onto the hot iron and cook until golden and crisp. Repeat with remaining batter.
Cast Iron Scrambled Eggs with Salt & Pepper
Heat the pan: Heat a cast iron skillet over medium-low heat. Add butter and algae oil and let the butter melt and foam.
Scramble the eggs: Crack eggs into a bowl. Whisk until they are well mixed and turn a light yellow color. Pour into heated cast iron pan. Stir slowly with a spatula, pulling from the edges toward the center. Cook low and slow until the eggs are just set but still look slightly soft and wet.
Season and serve: Remove from heat just before the eggs look fully done — they'll continue cooking from the residual heat. Season generously with Calicutts Salt & Pepper.
Breakfast for Dinner
Jessica Hughes
Author:
Jessica Hughes
Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
Tuesday. Long week already and it's only day two. The kind of night where you open the fridge, close the fridge, open it again, and think: you know what? Breakfast.
This is the no-plan plan. Homemade waffles with our French Toast Seasoning folded right into the batter — warm cinnamon, a little vanilla, the kind of thing that makes the whole kitchen smell like a weekend morning even though it's a school night. Fold in the egg whites separately and they come out impossibly fluffy. Scrambled eggs in cast iron with butter, a touch of algae oil, and our Salt & Pepper. And a quick berry compote made with frozen mixed berries and our Lemon Lavender Sugar — ten minutes on the stove and it's thick, warm, and floral.
Everyone sat down. Nobody asked questions. Breakfast for dinner just hits different on a Tuesday.
What makes it work: Three Calicutts products doing three different jobs — French Toast Seasoning for warmth in the waffles, Lemon Lavender Sugar for bright floral sweetness in the compote, and Salt & Pepper for the simplest, best scrambled eggs you'll make all week.
Perfect for: The nights you have nothing planned, breakfast-for-dinner lovers, feeding kids without a fight, when you need comfort without complication.
Works with: Pancakes instead of waffles, fresh berries instead of frozen, bacon or sausage if you want the full spread.
Pro tip: Separate your eggs for the waffles and fold in the whites. It takes two extra minutes and the difference is ridiculous.
A few notes:
Ingredients
Lemon Lavender Sugar Mixed Berry Compote
Quick, warm, and sweet — frozen mixed berries simmered with Calicutts Lemon Lavender Sugar until they break down into a thick, floral compote. Perfect spooned over waffles, pancakes, or yogurt.
3 C Frozen mixed berries
2 Tbsp Calicutts Lemon Lavender Sugar
2 Tbsp Water
-
French Toast Waffles
Light, fluffy homemade waffles with Calicutts French Toast Seasoning folded right into the batter. Separating and folding in the egg whites is the move that makes these impossibly airy.
2 C All-purpose flour
1 Tbsp Baking powder
¼ tsp Salt
2 Tbsp Sugar
2 Tbsp Calicutts French Toast Blend
2 Eggs, separated
1 ¾ C + 2 Tbsp Milk
½ C Butter, melted
1 tsp Vanilla extract
-
Cast Iron Scrambled Eggs with Salt & Pepper
Simple, buttery scrambled eggs finished with Calicutts Salt & Pepper. Cooked low and slow in cast iron with butter and a touch of algae oil for the perfect creamy texture.
8 Eggs
1 Tbsp Butter
1 tsp Algae oil
1 tsp Calicutts Salt & Pepper
Directions
Lemon Lavender Sugar Mixed Berry Compote
Simmer the berries: Add frozen mixed berries and water to a small saucepan over medium heat. Stir occasionally as the berries thaw and begin to break down.
Add the Lemon Lavender Sugar: Stir in Calicutts Lemon Lavender Sugar and continue to simmer until the compote thickens and the berries are soft and saucy. Remove from heat.
French Toast Waffles
Mix the dry ingredients: Whisk together flour, baking powder, salt, sugar, and Calicutts French Toast Blend in a large bowl.
Combine the wet ingredients: In a separate bowl, whisk together the egg yolks, milk, butter, and vanilla extract. Pour the wet ingredients into the dry and stir until just combined — a few lumps are fine.
Whip the egg whites: In a clean bowl, beat the egg whites with a hand mixer or whisk until stiff peaks form.
Fold in egg whites: Gently fold the whipped egg whites into the batter in two additions. Don't overmix — you want to keep that air in there.
Cook the waffles: Preheat your waffle iron and grease lightly. Pour batter onto the hot iron and cook until golden and crisp. Repeat with remaining batter.
Cast Iron Scrambled Eggs with Salt & Pepper
Heat the pan: Heat a cast iron skillet over medium-low heat. Add butter and algae oil and let the butter melt and foam.
Scramble the eggs: Crack eggs into a bowl. Whisk until they are well mixed and turn a light yellow color. Pour into heated cast iron pan. Stir slowly with a spatula, pulling from the edges toward the center. Cook low and slow until the eggs are just set but still look slightly soft and wet.
Season and serve: Remove from heat just before the eggs look fully done — they'll continue cooking from the residual heat. Season generously with Calicutts Salt & Pepper.
Coconut Curry Shrimp with Sweet Potato