Tea 'n Toast 'n stuff....



The moor I see...

 It's morning and already I'm thinkin' about dinner. What to make, what to defrost, what to remember to defrost, what not to repeat for the third time in as many days.

The loud, rolling boil of the kettle sets my thoughts right-side up again and reminds me I haven't even had my first cup of tea of the day.  Dinner is hours away and with a wee bit 'o sleep still in my eyes I'm off to steep the tea and fire up the toaster.
Soundtrack anyone?

http://youtu.be/UyyDQvJO1E4 

Pound Cake French Toast

 French toast is the culinary breakfast frickin' bomb in my house. It's bread, it's egg, it's a shot of vanilla, it's warm syrup and a sprinkling of icing sugar.

It's toast but so much more than toast. It's so many variations on one glorious theme.  Quality Foods used to have the best French loaf for the job but these last few years it's really a crapshoot as to whether they hit the specific fluff factor the perfect French loaf requires for the perfect French Toast.

No matter. I'm not afraid to experiment when it comes to breakfast and sure as hell ain't afraid to shop around. The Old Country Market has a Best Ever White loaf that plumps up nicely post-egg dip, and they have Sourdough French hybrid that has a pretty tasty twang to it as well.  I make this stellar Eggnog Pound Cake at Christmas and last year I tried it out on the skillet and it was outta sight.  Especially as I added chocolate chips to the cake so the French Toasted version blew the doors off any leftover Wunderbread version.

Just remember if you use a pound cake for French Toast make sure you slice it not too thick and not too thin. And don't let it sit in the eggwash mixture or you'll get goop....just a one-two dippity-dip and get it on a hot pan before it turns to a soggy, sorry sight.

The better butter....

 


Raisin Bread from the Cumberland Bakery with a generous slather of black market Cookie Butter. 

If you toast it.....they will come.

Luck of the Irish Pie


 Tea, toast, French toast and the morning sun.  And I've just remembered the leftover Donegal Pie in the fridge.  Leftovers.  That'll certainly do for a weekday meal alongside chopped veggies and warmed brown beans. 

A layer of herbed, mashed potato followed by a layer of sliced, hard-boiled eggs and chopped rashers of bacon folllowed by the rest of the mashed taters then covered up with a thick, buttery pastry crust. 

About 35 minutes in a 350 F oven, cover it with foil after ten minutes or it'll be as dry as tinder, and serve with HP Sauce or a sinful brown gravy.

....now off into the day 'til dinner:)