Breakfast comfort food (507 views)

I have always wanted to try scrapple. Should have tried it when I visited Philadelphia awhile back. I rarely have breakfast for dinner because I feel guilty about not having vegetables, although I guess I could have vegetables for breakfast that day

I mostly have toast for breakfast these days. With the weather hopefully turning soon, I sometimes switch to oatmeal. Three days a week I exercise, so I eat rather lightly, but the other weekdays I need breakfast! I eat so much more throughout the day if I don't have breakfast or if I wait too long to eat something.

Two breakfasts come to mind as comfort food breakfasts for me.

This time of year, one of my go-to weekend breakfasts is what I call the Midwest Scramble. Saute chopped bacon until crisp--remove. Saute onions, peppers, and mushrooms in the fat until done to your liking. Add beaten eggs and the cooked bacon. Stir and cook until desired doneness. Excellent served with rye toast and sliced tomatoes on the side.

We do french toast differently in my house, too, and it has ruined me for other french toast! Mix together egg and milk (enough milk to almost fill the white of the egg). Slice Italian bread and dip/flip in mixture. Fry in a cast-iron skillet in about half an inch of hot oil until crispy (very crispy for me). Serve with real maple syrup.

My dad makes the best buttermilk biscuits, blue-ribbon winning, in fact. I should learn from him so I can have them more often.

With the addition of hashbrowns, cooked separately till brown and crispy, then mixed in at the end... this was my (midwest) extended family's go-to Christmas morning tradition... delish!



Sounds wonderful!




And POST HERE? (pleeeease)

Oh, I big-fat-puffy-heart LOVE grits. Especially cheesy grits with a fried egg on top. Fried medium so the white is firm, but the yolk is runny, and then you break it over the grits and the runny yolk gets all over everything.... Sigh. Eggs don't like me so I hardly ever eat them anymore.

In second place, I love a good waffle spread with peanut butter, and then drizzled with syrup. The waffle recipe I've been using came from the Cooking Light Bulletin Board. I don't remember who posted it all those years ago, but it wasn't until the last year or so that someone bumped up the old thread and I gave the recipe a go. I tweaked it just a touch, but it really makes great waffles on my standard waffle iron. So many waffle recipes only work on a Belgian waffle maker, and I don't have one of those. My tweaks are to add the vanilla and the sugar. By all means, leave those out if you prefer. I like my waffles to be tasty on their own, and I thought they needed the sweetness. One batch makes six large waffles on my waffle iron. And by large waffle, I mean one of those irons that actually makes four waffles with a seam that you can break off into four small waffles. So really, we get at least 24 waffles.

I use organic palm shortening and/or solid butter for this recipe. Both work.

Best Waffles Ever

2 eggs
2 cups buttermilk
1/2 teaspoon vanilla (optional)
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 Tablespoons sugar (optional)
6 Tablespoons solid shortening/butter/coconut oil

Combine the eggs, buttermilk and vanilla in a small mixing bowl and set aside. In a separate bowl, combine the flour, baking powder, baking soda, salt and sugar if using. Mix well. Cut the shortening into the flour mixture using a pastry blender until the shortening has mostly disappeared. Add the egg mixture to the flour/shortening mixture and stir to combine.

Cook on a standard waffle iron according to manufacturer's directions.