Hanna came and went, and I am glad to say that we were lucky. Our house had no wind damage and I was able to take my first nap in years, due to the wind! Because we were sequestered indoors due to the weather, I decided to make us a hearty breakfast with items on hand (sourdough bread, eggs and milk from the farmer's market, maple syrup and smoked cheddar from Vermont and local nitrate free bacon). Breakfast was delish and I really was happy with the sourdough french toast. Sorry there are shells in the pic (took this on the dining room glass-top table.) Since I am sure most of you know how to make scrambled eggs and bacon, I am only including the french toast recipe. Hope you like it!
XO J
Sourdough french toast
1 egg
1/2 c milk or half n half
2 tsp sugar
1/2 tsp vanilla extract
1/2 tsp cinnamon
5-6 slices sourdough bread (preferably 1-2 days old)
mix all ingredients together reserving 1 tsp of sugar, until well blended then let bread soak in wet mixture for about 10-15 min. (I use this time to begin and complete prep on the other meal components). When bread is moist, top with remaining sugar then place slices on a hot buttered griddle and allow to cook for about 2-3 min per side. Butter the bread then serve with sliced bananas and warm Vermont maple syrup.
