Wednesday, December 22, 2010

Breakfast Anyone

I've been stumbling upon some amazing breakfast recipes and I thought that they needed to be shared with my fellow foodies. so far these are the contenders for the breakfast i will make christmass morning for my family, I have yet to decide which one I will be cooking and I would love to hear some ideas from my food lovers.

Baked French Toast Casserole with Maple Syrup
1 loaf French Bread (13 to 16 ounces)
8 large eggs
2 cups half and half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
dash salt
parline topping, recipe follows
maple syrup
Slice French bread into 20 slices, 1 inch each
arrange slices in a generously buttered 9 by 13- inch flat baking dish in 2 rows, overalpping the slices
in a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. spoon some of the mixture in between the slices. cover with foil and refridgerate overnight
the next day, preheat oven to 350 degrees F.
spread praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. serve with maple syrup.
Praline Topping:
1/2 pound ( 2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
combine all ingredients in a medium bowl and blend well. makes enough for baked french toast casserole. 

Scrambled Eggs with Smoked Salmon

1/4 pound sliced smoked salmon
12 eggs
1/2 cup heavy cream
salt and freshly ground black pepper
2 tablespoons butter
12 to 15 blades of fresh chives, finely chopped
reserve 2 slices of salmon for garnish. chop the remaining salmon into very small pieces.
whisk you eggs and cream together. add 1/2 cup of your chopped chives and season eggs with salt and pepper. preheat a large nonstick skillet over medium heat. melt butte in the pan and add eggs. scramble eggs with a wooden spoon. so not cook eggs until dry. when eggs have come together but remain wet, stir in chopped salmon. remove pan from the stove and place on a trivet. garnish the eggs with remaining salmon and chives and serve right out of the warm pan. 


  1. Both look amazing! I am in love with the concept of preparing something the night before so you can pop it right into the oven in the am!

  2. hi chloe, thanks for leaving a comment on my blog..both of these look delicious to me and i dont mind having both of them for breakfast. I got a big stomach to put them in

  3. Thanks for commenting guys! I ended up just making a classic french toast, because i had so much more cooking to do for the rest of the day !! thanks for the input! happy holidays

  4. mmmm sub the smoked salmon for plain ole sashimi salmon and i'll be at your door with a bowl ;) haha!

    I never thought of combining salmon with eggs! great idea! =)

    Jenn @ Peas & Crayons