This year we had our very good friends from Illinois, Terrie and Mike, visit us for an awesome Mother’s Day weekend. It was a great weekend. Friday night was dining al fresco at Yia Yia’s. That evening we watched out Abbey perform at the BVNHS Mustang Showtime. On Saturday Mike and I went golfing while the ladies went to the Designer Home Tour, and, of course, shopping. Sunday morning was the meal. It started with some delicious Strawberry Hill Apple Cinnamon Povitica French Toast. The rest is all your basic breakfast fare, but it came together real well. All dishes serve 6 people.
Brown Sugar Bacon
2 lbs Hormel Black Label thick sliced bacon
4 tablespoons brown sugar
Salt and pepper to taste
Preheat oven to 400F. Cover cookie pans with aluminum foil. Lay bacon on pan, and lightly sprinkle with brown sugar, salt and pepper. Bake for approximately 20 minutes, or until desired crispness. Transfer paper towels to drain the grease. Serve warm.
Scrambled Eggs de Provence
8 eggs
¼ cup + 2 tablespoons Milk (divided)
Salt and pepper to taste
Heat frying pan over medium heat. Coat with non-stick spray or melt butter to coat the pan.
In a mixing bowl, combine the eggs and herbs and beat lightly to blend. Add ¼ cup milk and continue to beat until well-blended, or about 2 minutes. Pour egg mixture in to the pan. As the egg mixture starts to set, push the cooked egg to the center allowing the mixture to settle around it. Do not allow the eggs to cook to where it sticks to the pan. As the eggs approach completely set, add the remaining 2 tablespoons and cook until no longer liquid. Transfer to serving bowl.
Povitica French Toast
4 eggs
1 cup milk
½ cup half and half (or sub heavy cream)
½ teaspoon nutmeg
1 teaspoon vanilla extract
1 teaspoon sugar
Pinch of salt
12 slices of Povitica
Heat skillet or griddle over medium heat. Coat with non-stick spray or melt butter to coat the pan.
Add the eggs to a wide, shallow bowl and beat lightly. Add the milk, half & half, nutmeg, vanilla, sugar, and salt and beat until well blended.
Place the bread slices, one at a time, into the egg mixture, allowing the slices to soak up egg mixture for a few seconds. Carefully turn to soak the other side. Soak (or coat) only the slices the you will be cooking at one time.
Place the bread slices on griddle or skillet, cooking until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and warm syrup. For extra touch, serve with fresh blueberries, sliced strawberries, or sliced bananas.
Place the bread slices, one at a time, into the egg mixture, allowing the slices to soak up egg mixture for a few seconds. Carefully turn to soak the other side. Soak (or coat) only the slices the you will be cooking at one time.
Place the bread slices on griddle or skillet, cooking until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and warm syrup. For extra touch, serve with fresh blueberries, sliced strawberries, or sliced bananas.
