Scrambled Eggs with Fried Sage and Cornbread

Ingredients

2 Eggs
1 tbsp milk
1-2 tbsp Butter
3-5 sage leaves
Salt and Pepper
A mild white cheese, like mozzarella, is optional
A slice of Buttermilk Cornbread*

Directions

Melt butter in a frying pan.  Put sage leaves in and flip them after ~5 seconds.  Cook for an additional 5 seconds and then remove and place on a towel to drain.  Beat eggs and milk together in a bowl.  Add salt and pepper (two or three shakes of each ought to do it).  Use the same butter to cook your scrambled eggs.  If you're going to add cheese, add it towards the end or on the plate.  Garnish the eggs with sage.  You may want to crumble or break the larger leaves so that they are more incorporated into the eggs.  Serve on top of a slice of cornbread.

*Simple Buttermilk Cornbread Recipe

Ingredients

1 cup cornmeal

1/3 cup all-purpose flour

1/4 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 egg, beaten

1 cup buttermilk

Directions:

Combine dry ingredients; add beaten egg and buttermilk, mixing well. Pour into greased, heated 8-inch or 9-inch iron skillet. Bake at 400° for 20 minutes, or until lightly browned.

Buttermilk cornbread serves 8.

Pumpkin Chocolate Chip Bread French Toast with Founders Breakfast Stout

Welcome to my first post from our new home in Somerville, Mass!  We have finally settled into the new digs and our going about business as usual.  My man has left the pizza business and is working with craft beers in a retail setting, so expect to see some more beer pairings as our refrigerator overfloweth.

Every fall I make Pumpkin Chocolate Chip Bread.  So, our first settled weekend in town we wanted to celebrate with a warm, homey fall breakfast.  We tend to make French Toast a lot when we want to brunch at home, so this idea came together as something that was originally two separate recipes we wanted to make.  The pumpkin bread is a pretty simple quick-bread to assemble.  We made the french toast while it was still warm from the oven, and had to slice it a little thicker because it tends to be a bit crumbly when hot.  Also, we didn't have chocolate chips on hand so I chopped up a delicious Chocolove XOXO 70% Dark Chocolate bar instead - a definite improvement!

Ingredients

for bread

2/3 cup butter

2 cups sugar

4 eggs

2 cups canned pumpkin (1 lb can)

2/3 cup water

3 1/3 cup flour

3/4 tsp salt

1/2 tsp baking powder

2 tsp cinnamon and  1 tsp cloves mixed (or 3 tsps ground mulling spices)

6 ounces semisweet chocolate chips or a chopped chocolate bar of your choice

for French Toast

1-2 eggs

1/4 cup milk

1 tsp vanilla extract

2 tbsp sweetened cocoa powder

1 tbsp cinnamon and clove mix or mulling spice mix

Directions

To make the bread: Preheat oven to 350 F.  Cream the butter and gradually add sugar, beating well.  Add eggs one by one and beat mixture.  Stir in pumpkin and water.  Combine the rest of the ingredients and add to the creamed mixture.  Fold in the chocolate.

Spoon mixture into a greased 9 inch loaf pan and bake for about an hour or until a knife inserted into the middle of the bread comes out clean (except for maybe some melty chocolate).

To make the French Toast:
Slice the cooled bread into 1/2-1 inch slices.  In a bowl, mix together eggs, milk and vanilla extract.   Heat frying pan or griddle to Med-Low heat.  When pan is hot, melt the butter in it- enough to coat the bottom of the pan.  Dip each slice of bread, making sure to coat each side and the ends and place in pan.  Cook each side for about 5 minutes.  

You may need to reapply butter if you're working in smaller batches.  If you're making a lot at once, keep a ceramic plate in the oven @  200-250 F and store the cooked slice in there until you're ready to serve.  Mix together cocoa and spice mix, sift over plated bread.  Eat with maple syrup and a delicious breakfast beer like the Founders Breakfast Stout or your favorite fall seasonal beer.