Serves 2
I can’t think of a more perfect Christmas morning breakfast than this. It’s easy, quick and flexible—use whatever bread you like or happen to have on hand. I love cinnamon raisin bread for this.
INGREDIENTS
2 free-run eggs
2/3 cup (160 mL) Canadiana Eggnog (recipe HERE, or use organic store-bought)
2–3 tbsp (30–45 mL) butter for the pan, more as needed
6 slices of bread, each about
1 inch (2.5 cm) thick
METHOD
In a wide bowl, whisk the eggs and eggnog until very well blended.
Heat your largest skillet or griddle over medium heat.
Add about 2 teaspoons (10 mL) of butter for each batch of bread you fry.
Add more as needed if it gets absorbed by the bread too quickly.
Dip the bread slices into the egg mixture, 2 at a time, and press down to submerge and soak.
Pull the slices out, let the excess drip off and add to skillet.
Fry on each side for about 5 minutes or until golden.
The bread will puff up a bit.
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From Hudson, Quebec, now living in Port Hope, Ontario, Signe is a restaurant chef-turned-writer who tells award-winning stories and creates delicious recipes for LCBO’s Food & Drink, Manna Pro Hearty Homestead, The Harvest Commission, and Today’s Parent; she published her first book – Happy Hens & Fresh Eggs; Keeping Chickens in the Kitchen Garden with 100 Recipes – in 2015.
