How fun to hear the oohs!, aahs!, and delighted chorus of thank-yous as you present this festive pine tree complete with snow and rising sun! Breakfast doesn’t have to be dreary if the weather is overcast!
My friend Rhonda got the idea from her ‘sister-in-love’. She made this eye-pleasing repast for her family and got smiles all round! She wrote: “I used eggnog, eggs, nutmeg, salt, and vanilla, with (a few drops) of green food coloring added to the batter. And the trunk is supposed to be sausage links instead of bacon. Sprinkle with powdered sugar to get the snow effect.”
Our family loves anything with farm-fresh eggs, so I will have to make this when our son is home for CHRISTmas and serve it with chicken sausage. My mouth is watering as I type this!
Basic Breakfast French Toast Recipe Serves 8
- 8 -10 eggs
- 1/8 tsp. sea salt
- 1 capful (or tsp.) vanilla
- 2 cup milk
- optional 1 tsp. ground cinnamon
- 20 to 24 slices whole grain or gluten-free bread
- 1 tbsp. coconut oil
- maple syrup or honey
Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in salt, vanilla, and milk.
Over medium-low heat, heat griddle or skillet coated with a thin layer of coconut oil.
Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time.
Transfer bread slices to cast iron griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with real butter and maple syrup or honey.
“My voice shalt thou hear in the morning, O LORD; in the morning will I direct my prayer unto thee, and will look up.” ~Psalm 5: 3
Thanks for reading!