Recipe: Is Organic Always Good for You?

Here is a recipe that I haven't tried yet, but I plan to make it this weekend. It looks awesome! I am sure I will gain 3-lbs while eating it! (That's the only reason I titled this post the way I did).

Pete and Gerry's is a 4-generation family farm located in New Hampshire's White Mountains. I buy fresh, organic eggs from them at my local Stop & Shop grocery. Pete and Gerry's eggs are from cage-free, humanely-raised, organic-certified hens. My family is so used to these great eggs that when, in a pinch, I bought some "regular" eggs from the 24-hour pharmacy around the corner, they asked me "what was wrong with" the regular eggs. There really is a difference!

This recipe, included in Pete and Gerry's August '09 e-newsletter, hails from the Maples Inn in Bar Harbor, Maine, where it's a signature dish. It was apparently featured in Gourmet, too.

Maples Inn Blueberry-Stuffed French Toast (Organic Version)
10 Pete and Gerry's Organic Eggs
12 slices of organic white bread
2 8-oz packages of organic cream cheese
1 cup of organic fresh or frozen blueberries
1/3 cup organic maple syrup (at least use actual maple syrup, people!)
2 cups organic milk

Remove the crusts and cube the bread. Spray the bottom of a 9"x13" glass baking dish with vegetable spray and place half of the bread cubes in the pan. Cube the cream cheese and put it on top of the bread. Distribute the blueberries over the cream cheese. Put the remaining bread cubes over the blueberries.

Beat the eggs, add the maple syrup and the milk. Pour this mixture over the bread and cheese. Place foil over the dish and refrigerate overnight.

In the morning, place the covered dish in the middle of a preheated 350° F oven and bake for 30 minutes. Remove the foil and bake for another 30 minutes or until the French toast is puffed and golden.

Let the French toast sit for about 10 minutes before slicing. Serve with warm blueberry sauce.

Blueberry Sauce
1 cup water
1 cup organic sugar
2 tablespoons corn starch
2 cups organic fresh or frozen blueberries
1 tablespoon organic butter

While the French toast is baking, make the blueberry sauce. Cook the water, cornstarch, sugar and 1 cup of the blueberries until it thickens. Then add the second cup of blueberries and the butter.

Pour the warm blueberry sauce over individual servings. Twist a lemon slice over the top of each serving for garnish.

Serves 9-12. Avoid stepping on scale for at least 48-hours after eating. Go for a jog!!