With this year being James’ first Father’s Day, I wanted to make him a special breakfast. Normally he makes breakfast every Sunday morning, but I got up extra early and made a big pitcher of orange juice, French toast, fried some bacon and a skillet of hash browns. It’s a meal that warms your tummy as well as your heart. It’s also great on a cold night for dinner (not the case here, in July…in Louisiana!).
1 cup milk
1 tsp vanilla
a few shakes of nutmeg
1 tsp cinnamon
1 tsp sugar
a dash of salt
6 slices Texas Toast
In a medium sized bowl, whisk together the two eggs. Add in vanilla, milk and seasonings. Heat a nonstick skillet over medium heat, spray with additional cooking spray (I know some say not to do this, but it works for me!). When heated, dip slices of toast in the liquid, then place on the skillet. Let cook until brown and then flip. Repeat with remaining slices of toast.
Top with butter, syrup or powdered sugar.
I serve this with fried bacon slices and hash browns. I reserve 1/4 to 1/2 cup of the bacon drippings and 2-3 strips of bacon, crumbled for the hash browns.
Christen’s Hash Browns
1/2 bag Ore Ida Southern Style Hash Browns, defrosted
1/2 yellow onion, chopped
2 tsp garlic, minced
Seasonings to taste, I like Tony’s seasoning, salt, garlic and onion powders.
Reserved bacon drippings.
Heat bacon drippings over medium heat. When warmed, add the onions and garlic and saute till tender. Add the potatoes and bacon. Cook, stirring often, until potatoes are crisping. Serve warm.
The verdict: This is awesome! My husband doesn’t really care for sweet stuff for breakfast, but even he loves the French Toast. The potatoes are fantastic, what makes it even better if if you have some leftover from a crawfish or crab boil. But the Ore Ida do in a pinch 😉