Swiss Eibrot (French toast bites)

It's been quite some time since I posted a recipe, so for my return, I thought I'd post a recipe I have loved since my childhood. My grandmother's parents immigrated from Switzerland and brought with them some of their favorite dishes. The one I remember the most growing up was Swiss Eibrot (egg bread), though we called it something else that I have no idea how to spell. Eibrot is basically French toast in bite size pieces. It's really that simple.

Ingredients:
5-6 pieces of heavy bread (don't use Wonder as it won't hold up well)
4 eggs
1/4 C milk
dash of cinnamon
1/8 tsp nutmeg
1/4 tsp vanilla

In a medium bowl, break the bread into bite size pieces. In a separate bowl, mix all other ingredients. Pour over bread and mix until it is well coated.

Coat bottom of fry pan with cooking spray and heat on medium.

Pour bread and egg mix into pan and fry, stirring frequently (almost constantly) to ensure that all sides of the pieces get cooked and turn a nice golden brown.

Serve with syrup, powder sugar, or whatever you like on your French toast.

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Quiche Lorraine

This is a recipe I got from my mom. She's been making it as long as I can remember. It's pretty simple and very delicious. Even though this is usually a breakfast dish, it's great any time. If you use my pie crust recipe, you can make two quiches (double the recipe below).

This one is for Audrey.

Ingredients
4 slices of thick-cut bacon, cooked and crumbled
1/2 lb Swiss cheese, grated
4 eggs
1 C cream
1/2 C milk
1/4 tsp salt
1/8 tsp nutmeg
1 unbaked pie crust

Mix all ingredients together.

Pour into pie shell.

Bake 35-40 minutes at 375F on lower shelf in oven. Center should still be slightly wiggly.

(For the one pictured below, we also added spinach.)

Additional optional ingredients:

• Mushrooms
• Carrots, shredded
• Spinach, 10 oz. package
• Broccoli
• Asparagus (1-1/2 lb)
• Red pepper
• Avocado
• Zucchini
• Ham (with cheddar cheese instead of Swiss)
• Salami and corn
• Tomato and onion

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Vanilla French Toast

I've discovered the secret to french toast: don't use fresh bread. I'm sure there are plenty of people who already knew this secret, but for me it was a bit of an epiphany. Also, vanilla is an amazingly wonderful addition to french toast. Isn't it nice when we are easy to teach?

The amounts listed for this recipe are for feeding two people. Adjust accordingly. I always use one more egg than the number of people I'm feeding.

Ingredients:
5-6 pieces of french bread
3 eggs
1 tsp sugar
1/8 tsp nutmeg
1/8 tsp cinnamon
1/8 tsp vanilla extract
1/8 C or less milk
salt & pepper to taste
favorite french toast toppings

Spray and heat your griddle or pan. In a flatish bowl, beat eggs, sugar, spices, and milk.

Coat each piece of bread individually on each side. Be careful to not let it soak in the egg mixture.

Place on hot griddle and cook each side until lightly brown.

Serve hot with your favorite french toast toppings. We like butter, syrup, and powdered sugar.

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Breakfast Hash

My husband makes the best breakfast hash ever. We like it even more than the Mountain Man Breakfast that Boy Scout camp outs are so famous for. It's also fun to make together.

Ingredients:

3 potatoes, grated

4 eggs

3 sausage patties, diced

1/2 medium onion, chopped

1-2 Tbs butter

1-1/2 tsp Italian seasoning

salt and pepper to taste

1 C grated cheese

Grate the potatoes, chop the onions, and dice the sausage.

Saute onions in butter until translucent.

Add sausage and potatoes.

Cook for about five minutes, stirring frequently. Sprinkle with Italian seasoning, salt, and pepper.

Add eggs.

Mix and cook thoroughly. Grate cheese and add to pan. Mix in or let melt on top, whichever you prefer.

Serve hot.

 

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Amazing From-Scratch Waffles

I grew up eating the most amazing waffles. I don't know what it is about this recipe that makes these things so delicious. Maybe the whipped egg whites. Maybe the bit of sugar. I don't know, but they are delicious.

Ingredients:

1-1/2 C sifted flour

3 tsp baking powder

1/2 tsp salt

2 tsp sugar

2 C milk

2 eggs, separated

1/2 C melted butter (or oil or margarine)

Follow the manufacturer's instructions for greasing and heating your waffle iron.

In a large bowl, combine flour, baking powder, salt, and sugar.

Individually stir in milk, beaten egg yolks, and melted butter.

Beat egg whites until stiff.

Fold into mixture.

When waffle iron is heated, pour some mixture into center of the iron and spread until 1 inch from the edge. Bake as directed.

When cooked, loosen from iron and serve immediately.

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Belgian Waffles

Scrambled eggs - Italian style

Okay, I don't really know if the Italians do this with their eggs, but we sure like to think they know how yummy it is.

Ingredients:
4 eggs
1/2 C shredded cheddar cheese
1/3 C chopped onions
1/2 tsp Italian seasoning
Salt & Pepper to taste

Heat frying pan and grease with butter, oil, or cooking spray (your choice, it's your heart). Break eggs into frying pan and mix in Italian seasoning, salt, and pepper.

When almost cooked to desired consistency, add cheese and mix in thoroughly. Serve with toast, breakfast meat of your choice, salsa, or whatever you like with your eggs.