Wednesday, January 22, 2014

Brunch: French Toast & Sausage


We're still in the first month of the year and already SP has made me brunch twice! I love making breakfast/brunch at home. Usually our breakfasts are a banana or a smoothie or something equally quick around 9-9:30 in the morning. With a three day weekend this past weekend, we had some extra time so we decided to have a leisurely Sunday breakfast/brunch. That means we ate more than normal around 11 in the morning so there was no need for lunch, just a cheese & crackers snack around 3 or 4 in the afternoon before dinner around 7.
I suspect his volunteering to make brunch may have had something to do with our new found love of Ricci's sausage. Since he was stopping there to buy some sausage for a dish we were making later this week, he decided to also purchase some breakfast sausage links.
These are fat sausage links. They are very flavorful, very porky, and big. I could only eat 2 of the 3 he gave me, but that was OK. He was more than happy to eat his 4th sausage link of the morning.
I cannot decide which I like best for breakfast/brunch at home: yeast waffles, fruity pancakes, or French toast. This time, SP made French toast with a delicious French batard from GEMD bakery.
This bread did an excellent job of soaking up the egg-milk-nutmeg-cinnamon-vanilla mixture.
Mmmm fresh nutmeg:
SP even got out the heavy cast iron griddle that came with the stove. It can be used in place of the regular middle grate over the middle oval shaped burner. A great way to cook lots of French toast at once. The downside: it's a bit of a pain to clean.
Nicely browned French toast:
And of course some real maple syrup. Sadly, we have used all of our local maple syrup so it's back to the huge Costco sized syrup:
Can't have brunch without some hot tea (for me) or hot coffee (for SP):
After this brunch on Sunday, I think French toast might be the winner of my three usual brunch options. I really do love bread dipped in egg and browned on a  griddle then covered in maple syrup!

Our French toast egg mixture:
4 eggs (for 4 thick slices of toast)
a couple tablespoons milk
1 tsp cinnamon
1 tsp vanilla
pinch nutmeg

Mix well.

I think a general guide is 1 egg + 1/4 cup milk/cream for 2 slices of bread, but it all depends on how eggy/milky you like your egg mixture and how thick your bread is and how absorbent your bread is. We had thick slices that really soaked up the egg mixture. You don't need the nutmeg/cinnamon/vanilla, but we both like the warmth and flavor of the spices and the hint of sweet from the vanilla.

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