Secret of making good breakfast #1: Lower the temperature on the burner!
You would think I already knew this, but the truth is that it’s not something that ever crossed my mind – until today. Rather than using my typical medium (5 on my stove) setting, I set the burners to 4 – or medium low. Well, except for the hash browns, which remained on 5. And guess what? Everything came out perfectly except for those darned hash browns (though Shawn pointed out that the, um, extra crispy hash browns were a huge improvement over the last time I made them when they were undercooked). Live and learn.
With the French toast, it was a pleasant surprise not to burn it (the spoils of using a lower temperature!). And it was the most flavorful French toast I’ve ever eaten. I’d say that’s good. The number of servings it produced (three slices of French toast) surprised me, but it’s easy enough to double. And if you are like me and like variety at breakfast, one slice is a perfect accompaniment to eggs and perhaps a little fruit.
The bacon recipe by Ina Garten, better known as the Barefoot Contessa, was not only simple and easy, but it made clean-up a cinch. The one thing I would change is that next time, I would line the drip pan with aluminum foil so I could just wrap up the grease and throw it out. Other than that, the Maple Roasted Bacon was fabulous – just the right mix of sweet and salty. Mmmm.
Now, here’s the funny thing about the meal. The omelet? That was supposed to be scrambled eggs, but I forgot to scramble them while they were cooking. Oops. And more funny, it’s the first perfect omelet I have made in . . . well, a long time. Sorry, no recipe to go with that though, since it was completely unplanned.
2 large eggs
2 tbsp skim milk
1/4 tsp cinnamon
1/4 tsp vanilla extract
3 slices bread (white is what I used – a light wheat or raisin could be good too)
Whisk together eggs and milk. Add the cinnamon and vanilla extract and whisk together.
On the stove, preheat a griddle over medium-low heat. Spray with cooking oil.
Dredge one slice of bread through the egg mixture on both sides. Place on griddle. Cook, about 5-7 minutes per side (flip over when side facing down is golden brown).
Sprinkle with powdered sugar just before serving.
from Barefoot Contessa at Home
8 slices bacon
maple syrup (the real stuff, not Mrs. Butterworth’s)
Preheat oven to 400 degrees.
Lay bacon slices on the rack of a roasting pan (I used the broiler pan from my oven; Ina also suggests that you could use an oven rack over a baking sheet).
Put the bacon in the oven and cook for 15-20 minutes (I did about 16.5 minutes), until beginning to crisp. Remove carefully from the oven and brush each bacon slice with maple syrup.
Return to oven and cook for an additional 3-5 minutes.
Transfer bacon to a paper towel lined plate. Serve immediately.
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What is Sunday Breakfasts?
Breakfast is daunting for me, to say the least. Pancakes burn, eggs dry out, sausage turns to rubber … it’s a curse. But one I want to reverse with practice. But I am working hard to reverse the curse. Each Sunday for the next few months, I will be posting a breakfast – including the hits and misses. And when it’s all over, I will hopefully have conquered my kitchen in the morning.