Egg Bagels with Canadian bacon and cheese makes frequent appearances for dinner on the nights we need something quick.
I started making these because before McDonalds started serving breakfast all day, you could only get a breakfast sandwich before 10:30 am. Sometimes I want breakfast food for supper. Pancakes, bacon and eggs, omelets, and even waffles sometimes
This really isn’t even a recipe, it’s more like an explanation of how to put simple ingredients together and make a quick meal. It’s like a sandwich, but makes you feel like you actually cooked.
Egg Bagels are easy enough to make that you can ditch the frozen variety. If you want a frozen breakfast sandwich, why not just make your own and freeze them. I would wait to add the cheese until the Canadian bacon and egg were completely cool. I would also skip the microwave step until the day I was ready to eat it.
This recipe for Rustic Crusty Bread is my go-to bread recipe whenever I have a hankering for warm bread. I love bread! I’ll eat it from anywhere, even a factory. I’m not embarrassed either. Sometimes all you need in life is a peanut butter and jelly or bologna sandwich using super soft white bread. The kind that sticks to your teeth with no nutritional value whatsoever.
But, homemade bread, warm from the oven, slathered in butter takes the cake in my book. Rustic Crusty Bread is also really good when toasted. I find that I usually need to run through my toaster cycle twice though.
This recipe is easy to make. It requires no kneading, no fancy mixers, and is pretty darn hard to screw up.
Trust me, I have yet to totally fail with this method. Update** I forgot to add salt once, the bread was edible, just really bland.
I may have struggled getting it shaped and dropped into my pan when I first started making this. Don’t worry if you struggle too, even if it’s ugly, it’s delicious. You will get better with it the more you practice and eventually it will be no big deal to whip up a quick loaf of bread.
Mississippi Coast Toast is a play on Coast Toast from Brockton Villa’s in La Jolla. La Jolla Mom has a pretty good bead on the recipe. Toast coast is a custard type french toast that is soaked over night and baked the next morning. The weirdest ingredient in this recipe is orange juice and orange flavoring. Trust me, I know that adding orange juice to your french toast seems weird, but it really does add another layer of flavor to one of my breakfast meals.
My biggest issue with the original recipe is that it is kind of a pain in the ass to cook. Rarely am I thinking the night before about breakfast and I rarely want to let things rest for an hour or longer before cooking it. I also don’t like cooking with things like “orange flavoring”. My version is geared more towards the southern home with ingredients usually found at home, hence the name Mississippi Coast French Toast. For my version you just need eggs, milk, butter, vanilla extract, orange juice, and standard white bread.
Banana bread and strawberry butter ran hand-in-hand with the $30 salad, at a restaurant we used to eat at in Florida. Of course, you know the drill if you have been a follower of my posts, either the restaurant doesn’t exit or it is out of my geographical location. In this case, it is both.
The banana bread would come out in the bread basket served with the menu. I’m not sure why they even bothered to serve yeast rolls. You could look across the restaurant tables and see lonely yeast rolls hanging out in those bread baskets. Obviously, the banana bread smeared with strawberry butter was the preferred choice.
I have two banana bread recipes, but I prefer this one to go with strawberry butter. The other banana bread recipe has a pretty strong banana and brown sugar flavor that seems to overpower the strawberry butter. It’s also almost too moist and dense for the addition of any butter. I say almost because folks still seem to butter it when I carry it somewhere
So who doesn’t love peanut butter? Well, I sure as hell do. I love peanut butter everything. My mom even has a peanut butter icing recipe because I love peanut butter just that damn much.
About three years ago I received some homemade peanut butter from a CSA I was participating in. Since then, I have been hooked on homemade peanut butter. It was hands-down better than anything you could get at the grocery store. I wasn’t able to figure out exactly what the farmer was using in his peanut butter, but this blog post is about the recipe I came up with. It’s pretty damn good and it frequently replaces our normal brand. I do keep the store bought stuff around for when I’m too lazy to make peanut butter.