MURRAY'S FRENCH TOAST
This is my (Bird's) favorite French toast recipe. Growing up with 4 siblings, my dad would make sugar-butter when there was no syrup in the house (hence 'Murray's', named after my dad). Some folks like it on pancakes, but for me, it's on French toast all the way! I even have a 'pattern' to how I eat it. I haven't tried it using Splenda yet, so I guess I need to soon, but then, this is not a 'diet-conscience' recipe. When we were real broke, and there was no money even for dog food, my dad would leave some egg mixture in the bowl, break up some bread in it, and the dog (and cats) ate too (we were always bringing home strays). :) My dad was the master of inginuity, making sure we all had full bellies!
Provided by 2Bleu
Categories Breakfast
Time 10m
Yield 8 french toast
Number Of Ingredients 7
Steps:
- SUGARBUTTER: Using the tines of a fork, mix butter and sugar in a small bowl. Do not beat (you should feel the granules of sugar in the butter). Set aside.
- Beat eggs and milk in a bowl large enough to fit a slice of bread. Heat a small pat of butter in a large pan or griddle over medium heat.
- When butter is melted in pan, dip 1 slice of bread into the egg mixture, flip over, then hold it over the bowl for a second or so to let excess egg drip off. Place into pan and sprinkle with a light dusting of cinnamon. Repeat with other slices (so as to fit on griddle or in pan, may need to do in batches).
- Cook for 3-5 minutes until golden brown. Flip toast and cook remaining side to golden (sprinkle with more cinnamon if desired).
- Place one toast each onto individual plates. Spread sugar-butter over one side (like buttering toast). Place another slice on top and repeat. Continue until you reach the desired stack amount and serve. I love to eat the crust off first, then dive into the center of soft french toast smothered in sugar-butter to divulge into at the end. A mouth-watering experience!
MURRAY'S POOR MAN'S BREAKFAST
My Dad's famous for this one. Feedin' a family with 5 kids, when budgeting, this was a favorite, and being Irish, well, lets just say it was a nice change from potatoes! We make this with the yolk still runny, but if you like your eggs well done, crack the yolk just before turning them. Or scramble them first, and add some crumbled bacon, cheese, peppers and onions.... Endless possibilities!
Provided by 2Bleu
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- In a large frying pan, melt half of butter over medium heat. Place the bread slices into pan, and crack an egg into the center hole.
- Sprinkle with salt and pepper. Cook about 2-3 minutes depending on how well done you want your yolks.
- Add remaining butter, and carefully flip over the bread with the egg center. Cook an additional 2-3 minutes.
Nutrition Facts : Calories 479.6, Fat 34.2, SaturatedFat 18.1, Cholesterol 433.1, Sodium 600.3, Carbohydrate 26, Fiber 1.2, Sugar 2.5, Protein 16.6
POORMAN'S BREAKFAST SKILLET
When I was growing up and when we didn't have much money, my Mom would make this for our Breakfast. It was't fancy, but it was good and filled our bellies. To make this even heartier, she would serve this on the side Recipe #141251.Now this was a meal that would stay with you :)The time for peeling the potatoes is included in the prep time.If you like you can add more meat.The amount of salt and pepper you use is up to you. Submitted to " ZAAR " on November 13, 2009.
Provided by Chef shapeweaver
Categories Breakfast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Melt shortening in a 8 inch cast iron skillet over medium heat.
- When shortening is hot but not smoking, add potatoes and onions ( if using )sprinkle with desired amount of salt and pepper.
- Cover with lid and cook potatoes until slightly softened, about 10 minutes.
- Remove lid, add meat and turn mixture over.
- Cover with lid and cook about 10 more minutes.
- Remove lid and cook until potatoes are almost browned.
- Push potatoes mixture to one side, and add eggs.
- Scramble eggs until desired doneness is reached.
- Just before eggs are cooked, push potato mixture into the eggs, and finish cooking eggs.
- Eat and ENJOY :).
Nutrition Facts : Calories 376.6, Fat 26.1, SaturatedFat 8.1, Cholesterol 331.9, Sodium 980.8, Carbohydrate 21.2, Fiber 2.6, Sugar 1.5, Protein 14.6
POORMAN'S BREAKFAST SKILLET
When I was growing up and when we didn't have much money, my Mom would make this for our Breakfast. It was't fancy, but it was good and filled our bellies. To make this even heartier, she would serve this on the side Buttermilk Biscuits and Pepper Gravy.Now this was a meal that would stay with you :)The time for peeling the...
Provided by Rose Daly
Categories Meat Breakfast
Time 35m
Number Of Ingredients 7
Steps:
- 1. Melt shortening in a 8 inch cast iron skillet over medium heat.
- 2. When shortening is hot,but not smoking add potatoes and onions,sprinkle with desired amount of salt and pepper.
- 3. Cover with lid,and cook until potatoes are slightly softened(about 10 minutes ).
- 4. Remove lid, add meat then turn mixture over and replace lid and cook until potatoes are almost browned.
- 5. Push potatoes to one side,add eggs and scramble eggs until desired doneness is almost reached.
- 6. Just before eggs are fully cooked,push potatoes into eggs and finish cooking eggs until done. And Enjoy :)
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