The boy is ready to eat as soon as his feet hit the ground and that just doesn’t happen at this house. Breakfast is also what I fix us for supper a lot of the time when I can’t think of anything else to cook. This morning, I fixed French toast toad-in-the hole and bacon. Bil came home just as it was coming off the griddle, so he had his second breakfast of the day, which he called lunch.
When we were in Pennsylvania staying with our Amish friends, Martha and Leroy, we woke up to a tremendous breakfast one morning. On the table was this huge bowl of sausage gravy, homemade biscuits, scrambled eggs, fried potatoes and grits. We made pigs of ourselves, for sure. Here is Martha’s biscuit recipe.
I’m so hoping that when the Empresario re-opens that it will be open for breakfast. I miss having a real breakfast place. My wish would be that they put grits and corned beef hash on the breakfast menu, along with real sausage gravy and homemade biscuits and oatmeal made with Mexican cinnamon sticks. And wouldn’t it be wonderful if they served breakfast all day long? One can dream.
French Toast Toad-in-the Hole
(I wonder why they call it that?)
• 2 eggs
• 1/2 cup whole milk
• pinch of cinnamon
• splash of vanilla
• 4 slices coarse/heavy bread
• 4 additional eggs
• Whisk first four ingredients together in a pie plate.
• With a biscuit cutter, cut out a circle in the middle of the bread slices.
• Lay the bread in the egg mixture as it fits. You will have to do this in several batches.
• Let bread soak up egg mixture for half a minute or so and turn to other side.
• Heat up your griddle or frying pan.
• Melt a bit of butter.
• Put in your bread and crack an egg into the hole.
• Fry until golden and then flip and brown up the other side.
• Fry up the round circles in the same manner.
• Serve with crispy bacon and real maple syrup.
Cook’s notes: I like to use sourdough, homemade bread or challah. If you haven’t discovered it yet, there is now a bread bakery in Victoria called House of Bread and it is located in the shopping center next to H-E-B on Navarro. Last time I was there, I got a loaf of Grandma’s White, a loaf of sourdough and a loaf of challah. I haven’t tried its sweet breads yet. It also has sandwiches for lunch made with its breads.
Martha’s Melt-in-Your-Mouth Drop Biscuits
(from Martha Miller of Knox, Pa.)
• 2 cups flour
• 2 tsp. baking powder
• 1/2 tsp. cream of tartar
• 2 tbsp. sugar
• 1/2 tsp. salt
• 1/2 cup margarine or shortening
• 1 egg
• 2/3 cup milk
• Stir together the dry ingredients.
• Cut in the shortening.
• Beat the egg into the milk and add to the dry ingredients.
• Stir together gently until just mixed.
• Drop on greased cookie sheet and bake at 375 until golden brown.