An english muffin smothered with butter and jam.... that was my daily breakfast until the college years whisked me away from that magic refrigerator; the one that was constantly stocked with a package of wolfermans and a jar of smuckers. Now an adult with my own magic refrigerator, I'm forced into the more sensible breakfast choices. That is, until the holiday season goes into full swing. A part-time-work-from-home mom, I look forward to the two week Christmas break every bit as much as the kids. This is a time for family visits, holiday parties and above all, the enjoyment of decadent recipes that are easily excused 'because it's the holidays.'A holiday visit with mom and dad is not complete without the Milchovich champagne breakfast: a spread of French Toast, bacon, eggs, ham and of course, mimosas. So, before the break-bound kids run through the door at 3:00, I thought best to enjoy a quiet morning with the husband and a nod to family tradition. This is your basic French Toast recipe; nothing new nor innovative. However, I can offer some handy tips: use day old artisanal bread, half and half over milk and above all, do not rush the cook time. Cooking French Toast over a medium low heat will ensure a fluffy and fully cooked center. There is nothing worse than gummy French Toast destroying your morning buzz.
French ToastRecipe By: Irma S. Rombauer, Marion Rombauer Becker and
Ethan Becker Joy of Cooking
2/3 cup half and half or milk
4 eggs
2 TB sugar or maple syrup
1 tsp. vanilla
1/4 tsp salt
8 slices breadbread as needed
- Warm a griddle or non stick pan over medium low heat. In a shallow bowl, whisk together the half and half, eggs, sugar, vanilla and salt.
- One at a time, soak the bread in the egg mixture. Brown one at a time on the prepared pan or griddle. Enjoy!
Of course there are more elaborate breakfasts you could make this Christmas morning, but why not enjoy the basics? Add some spoon fruit and a mimosa and you have the high class brunch under your own Christmas tree.
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