Monday, July 2, 2012

A Tasty Breakfast Treat

Alyssa, Natalie and Samara show off their "100 days of school" necklaces they made with candy.
 Annie and I have been going through a lot of the recipes she has cut out of the newspaper and came upon a really good breakfast recipe for a variation on French toast.  I tried it a couple times and think it is a winner.  Here it is:

Scrambled French Toast
From Phoenix Living, August 21 2010


3-4 slices stale bread with crust (French bread is delicious)
2 large eggs, well beaten
1/2 cup milk or cream
1/4 tsp. salt
4 slices crisp bacon, fried and crumbled
Butter and maple syrup

In a skillet, fry bacon until crisp, reserving bacon fat.

Cut bread into small cubes and place in a bowl.  In another bowl, whisk together eggs, milk and salt until well blended.  Pour egg mixture over bread cubes and gently toss with fingers or a spoon to coat all cubes.

Reheat bacon fat in the skillet.  Add soaked bread cubes and cook on medium-high, turning occasionally until cubes are set and well browned.

Crumble bacon and sprinkle over each serving.

Serve with warm maple syrup and plenty of butter.


  1. You can substitute eggnog for milk at Christmas time. Yum!

  2. Yum sounds good