In France it’s just called, “toast,” right?
IT’S NATIONAL FRENCH TOAST DAY!
Actually in French it’s called pain perdu, because you use “lost” (i.e., stale) bread to make this delicious treat. But considering how ancient the recipe is, over time we’ve learned that we can still use decent bread.
If we had our way, we would have made a special trip to The Buttered Tin in St. Paul because they make an unbelievably good Bananas Foster French Toast. Heck, SP would have settled for having his Jimmy Dean French Toast Griddler at breakfast like olden times before stores stopped carrying it. Instead, AK was kind enough to demonstrate the basics of making french toast.
Add in the milk, cinnamon, and vanilla.
Bread into egg mixture. The word AK used was “plorp.”
Plorp the other side.
Fry it up!
Delicious eggy sweet bread.
In the scheme of things, most breakfast foods are equal in our minds. That is, pancakes/waffles/french toast. But depending on the quality, french toast can really be amazing.
Tomorrow is National Lemon Creme Pie Day!
Not like we really needed an excuse to have breakfast for dinner, but hey,
TODAY IS BLUEBERRY PANCAKE DAY!
We typically have eggy breakfasts, so this was a nice occasion to do it up a bit. There’s a Facebook group that we found through our Weight Watchers meeting and it’s proven to be a great resource for ideas on low-calorie/low-point foods. Recently somebody posted a tip about a brand of pancake mixes called Kodiak that is quite a bit lower in “cost” than your average mix. We found that it’s available at Target, so it became part of our blueberry pancake plan. Blueberry plancake!
There are other varieties of Kodiak that are just about as low as this one, but protein is our friend.
Mix the stuff (it’s a just-add-water mix), pan the cake, blue the berries, and there you have it:
None of the others were this attractive.
AK did successfully try her hand at a pan-flip. You had to be there.
As many of you have undoubtedly seen, there are lots of step-by-step instructional recipe videos floating around the internet. One such video caught our attention as a good companion for our flappyjacks, so we gave it a go. Presenting: cauliflower hash browns!
Here’s the recipe we followed:
In the end, ours came out a little differently but still very yummy. We currently have one grater and it has really small holes, so the cauliflower shreds came out a lot tinier. We also unwittingly used up all our onion on dinner yesterday, so we used onion powder to try and make up for the flavor loss. Those things in combination with the heat on the frying pan probably being too high, each batch being a bit too big, and maybe not quite enough egg to keep it all together, it got reeeeeaaal crumbly. But it was delicious anyway.
See how tiny? It was almost more like a powder.
Egg ‘n’ stuff
We swear it didn’t taste nearly as burnt as it looks!
Throw in some Morningstar farms sausage and you’ve got yourself a kickass breakfast! FOR DINNER! Without going too nuts!
Tomorrow is Corn Chip Day, so we’ll try to keep it at least a little bit interesting. Seeya then!