- 2 free-run eggs
- 2/3 cup (160 ml) eggnog, (or use organic store-bought)
- 2–3 tbsp (30–45 ml) butter for the pan, more as needed
- 6 slices of bread, each about 1 inch (2.5 cm) thick
- 1/2 cup (120 ml) frozen or fresh cranberries
- 1/4 cup (60 ml) freshly squeezed orange juice (about half a large orange)
- 1/4 cup (60 ml) maple syrup
- 2 tbsp (30 ml) brandy, rye or dark rum (optional)
Directions: French toast
1 In a wide bowl, whisk the eggs and eggnog until very well blended.
2 Heat your largest skillet or griddle over medium heat. Add about 2 teaspoons (10 mL) of butter for each batch of bread you fry. Add more as needed if it gets absorbed by the bread too quickly.
3 Dip the bread slices into the egg mixture, 2 at a time, and press down to submerge and soak. Pull the slices out, let the excess drip off and add to skillet. Fry on each side for about 5 minutes or until golden. The bread will puff up a bit.
4 Transfer to a tray in a warm oven while you fry up the rest of the slices.
5 Serve with maple syrup or Maple-Cranberry Sauce or both! What the hey, it’s Christmas!
Directions: Maple-cranberry sauce
1 Add all ingredients to a small saucepan over medium-high heat. Bring up to a very gentle boil, just slightly more than a simmer. Stir occasionally.
2 After about 5 minutes the cranberries should be split and soft; smoosh them with your spoon to break them down further. For a grownup breakfast, stir in brandy, rye or dark rum. Transfer to jar or other serving vessel and enjoy warm or cold.
Makes: About 1 cup (250ml)
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Excerpted from Happy Hens & Fresh Eggs: Keeping Chickens in the Kitchen Garden with 100 Recipes, by Signe Langford ©2015. Photographs by Donna Griffith. $22.95 CDN. Published by Douglas & McIntyre. Reprinted with permission of the publisher. Follow Signe & her hens on Facebook. All rights reserved.