Merry Christmas! A festive breakfast is the perfect way to start the day after emptying the stockings and opening presents. Set the table with holiday plates, cups and saucers. Make a pot of freshly brewed coffee, a tall pitcher of freshly squeezed orange juice and a bowl of sliced oranges, kiwi and raspberries to start.
Then comes the French toast—Christmas edition. Cutting bread into Christmas trees adds a festive feel, with pale pink stawberry butter as a treat. Crispy turkey bacon complements the sweet toast with a burst of texture and savory flavor.
Or, serving up a Christmas breakfast sandwich is equally festive. If you like soft, creamy scrambled egs, use a double boiler.
Have a very Merry Christmas and healthy New Year! Bon appétit!
Christmas Tree French Toast With Warm Maple Syrup, Strawberry Butter And Turkey Bacon(Makes 6 slices)
(Can be scaled up, or down, in direct proportions)6 slices of bread, preferably stale, cut into Christmas tree shapes (3- to 4-inch cutter)
3 eggs, beaten
1/2 to 2/3 cup milk, amount will depend on the thickness of the bread
A pinch of salt
2 teaspoons pure vanilla extract
1/2 teaspoon cinnamon
1 tablespoon unsalted butter for grilling
1½ cups pure maple syrup, warm
12 slices turkey bacon, cooked until crisp
For the strawberry butter:
1 stick unsalted butter, room temperature
6 fresh strawberries, washed, hulled and mashed with a fork, or 1 tablespoon strawberry jamTo prepare:Mix soft butter and mashed strawberries, or jam, with a mini-chop or in a mixing bowl, until well blended.
Transfer the butter to a ramekin.
Smooth off the top.
Heat maple syrup, until hot.
Transfer to a small pitcher.
Cut the bread with a large Christmas tree cookie cutter.
Whisk eggs, milk, salt, vanilla, and cinnamon in a mixing bowl, until blended.
Heat the griddle, or skillet, to hot.
Grease with butter, or oil.
Dip slices of bread into the egg mixture, immersing for a minute.
Remove, allowing excess liquid to drip back into the bowl.
Place on the hot griddle.
Cook, until brown on both sides.
Transfer the French toast to warmed dinner plates.
Add two slices of bacon.
Serve at once.
Pass the strawberry butter and warm maple syrup at the table.
Garnish with fresh strawberries.
Option: If you have a crowd for breakfast, scale proportions up as necessary.
Preheat the oven to 500ºF.
Generously grease baking sheets with oil.
Place the dipped slices on prepared baking sheets.
Bake, until browned, about 10 minutes.
Transfer to a hot platter.
Serve buffet style.Soft Scrambled Eggs With Smoked Salmon And Baby Arugula Sandwiches(Serves 4)5 eggs
5 tablespoons milk, or cream
Pinch of sea salt and freshly ground black pepper, to taste
2 tablespoons minced chives
1 tablespoon unsalted butter, to taste
8 slices dark pumpernickel bread
8 thin slices smoked salmon
1/2 cup baby arugula, washed and spun dry
Lemon wedges and cherry tomatoes, for garnishTo prepare:Add eggs, cream, salt and pepper, and chives to a mixing bowl.
Stir the eggs with a table fork, until blended.
For soft scrambled eggs, cook in the top of a double boiler over simmering, but not boiling, water.
Add butter.
Melt.
Pour eggs into the top pan.
Adjust the heat to simmering.
Cook eggs, stirring occasionally, until they are thick and creamy, about 10 minutes.
For firm scrambled eggs, add butter to a skillet over moderate heat.
Pour the egg mixture into the pan when the foam subsides.
Reduce heat to low.
Lift the cooked portions with a spatula when the mixture starts to set at the bottom and the sides.
Turn gently to cook the eggs evenly, until the eggs are cooked through but are still moist and glossy, about 5 to 8 minutes.
Cut bread into rounds with a cookie cutter.
Toast.
Quickly divide among four toast rounds.
Top with smoked salmon and several sprigs of arugula.
Garnish the plate with lemon wedges and cherry tomatoes.
Serve at once.
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