Breakfast, B&B Style

I long for our times at Woodland Trails and the delicious multi-course breakfasts from our gracious hosts. We're not big breakfast eaters and my husband would probably prefer just a cup of coffee, but sometimes I like to treat him to something special. This week, I prepared a yogurt and granola parfait with fresh fruit and toasted Irish soda bread.

Want to recreate this delicious breakfast treat? Here's how:

1. Sprinkle granola and currants on the bottom of a glass. The granola mix in the photo comes from the bulk bins at People's Food Co-op. 
2. Add 1/2 a single serve cup of your favorite yogurt. I used Wallaby Organic in lemon flavor. 
3. Add more granola and top with the rest of the yogurt. 
4. Sprinkle a little more granola on top and add sliced fresh berries. 
5. Serve with a slice of artisan-style toast and Irish butter. I like using Kerrygold Irish Butter (salted), spread on freshly baked or toasted soda bread. 

Want a great recipe for soda bread? Quick and easy recipes can be found in George Greenstein's outstanding book, Secrets of a Jewish Baker and in the Cook's Illustrated Cookbook. Cook's Illustrated offers a more traditional Irish Soda Bread, made without eggs. Greenstein uses egg. In the end, it tastes about the same either way, but I find I get more consistent results using egg. My copy of the Jewish Baker book is stained with butter, flour, and lots of love. Definitely check it out if you don't have a copy at home.