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A PERFECT BREAKFAST -- 2 (FRENCH TOAST & SAUSAGE) RECIPE PORN A PERFECT BREAKFAST -- 2 (FRENCH TOAST & SAUSAGE) THE MENU: Fresh-Squeezed Orange Juice, French Toast, Pork Breakfast Sausage Patties, Homemade Butter, Breakfast Syrup, and Scrambled Eggs. While riding the former Santa Fe Railroad, I discovered their signature French Toast. It was amazingly good with a side of scrambled eggs and sausage in patty form! There is a secret to it, so read on. This is how I do it, everything from scratch. It takes time and effort, but patience and persistence pay off handsomely with this breakfast. Make the sausage in advance, and it freezes well. FRESH-SQUEEZED ORANGE JUICE GET THIS: *4-5 oranges DO THIS: *Lightly smack each orange on the counter. *Cut each orange in half and process using a small juicer, then pouring it into a glass. Yields 1½ cups, 2 servings @ 6 oz. ea. ************************* BREAKFAST SAUSAGE GET THIS: *1½ lb. boneless pork butt (2 lb. with bone), dicing the lean meat into 3/4” pieces *1/4 lb. pork fatback, diced into 3/4” pieces. (your butcher will help you with this item; it may require ordering.) *2 teaspoons salt *1½ teaspoons pepper *2 teaspoons powdered or ground sage *2 teaspoons ground thyme *1/2 teaspoon fresh rosemary, finely chopped *1 tablespoon light brown sugar *1/2 teaspoon freshly grated nutmeg *1/2 teaspoon cayenne pepper *1/2 teaspoon dried red pepper flakes DO THIS: *Combine diced pork with all other ingredients and chill for 1 hour. *Using the fine blade of a grinder, grind the pork twice. *Stir the mixture between grindings to ensure it is well combined. *Form into 1” rounds and 1/2” thick patties. *Refrigerate, tightly capped, and use within 1 week or freeze for up to 3 months. *Sauté on medium-low heat until brown and cooked through, approximately 10-15 minutes. Serves 8 @ 3 patties per serving, depending on patty size. ************************* SANTA FE RR FRENCH TOAST GET THIS: *6 slices firm day-old white bread *1 cup heavy cream (liquid whipping cream can be substituted) *4 eggs, lightly beaten *1/4 teaspoon salt *Vegetable oil for frying DO THIS: *Preheat oven to 400º. *Position the rack in the middle of the oven. *Arrange bread in a single layer in a rectangular baking dish. Whisk together cream, eggs, and salt, and pour over the bread. *Soak bread, turning once, until most of the liquid is absorbed, but the bread is not falling apart, about 2 minutes. *With a slotted spatula, carefully transfer<b> soaked </font></b>bread to the tray. *Heat 1/2” oil in a heavy skillet over moderate heat until registers 325º. *Fry bread 3 pieces at a time, turning once, until golden brown and crisp, about 2 minutes per batch, maintaining 325º. *Transfer to paper towels to drain briefly, then arrange in a single layer on a baking sheet. *Once all bread is fried, bake in the oven to toast until puffier, about 4 minutes. *Serve with such things as butter. jam, honey, and warmed maple syrup. Serves 4. Remember that when you preheat an oven, let it get hot enough for a long enough time to heat the oven walls, not just until the oven says it is heated. You want the entire oven heated, not just the air in it. When railroad travel was an adventure, the AT&SF Railroad -- the Santa Fe -- was famous for its French Toast. I had it a long ago, and it was the best. I was told that the secret was to make a custard of the toast and to use “day-old” bread, not stale but not fresh on the first day, either. Later that day, the chef who cooked it shared coffee and cinnamon rolls with me as we chatted. It was an experience I will never forget! The recipe uncovers some other secrets that were revealed. So, straight from the Santa Fe Super Chief (Westbound) Dining Car galley, enjoy getting side-tracked by deliciousness! ************************* COUNTRY-STYLE WHITE BREAD GET THIS: *2 pkg. (1/4 oz. ea.) active dry yeast *2 cups warm water (110°-115°) *1/2 cup sugar *2 teaspoons salt *2 eggs *1/4 cup canola oil *6½-7 cups flour DO THIS: *In a large bowl, dissolve yeast in warm water. *Add sugar, salt, eggs, oil, and 3 cups flour. *Beat on medium speed until smooth. *Stir in enough remaining flour to form a soft dough. *Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. *Place in a greased bowl, turning once to grease the top. *Cover with plastic wrap and let rise in a warm, draft-free place until doubled, about 1 hour. *Punch down dough. *Divide in half and shape into loaves. *Place in two greased 9” x 5” loaf pans. *Cover with kitchen towels; return to the warm, draft-free place and let it rise again until doubled, about 1 hour. *Preheat oven to 375°. *When the oven is thoroughly heated, bake until golden brown, 25-30 minutes. *Remove bread from pans to wire racks to cool. Yields 2 loaves (16 slices each). ************************* HOMEMADE BUTTER GET THIS: *2 cups heavy cream *1/4 teaspoon salt (optional) DO THIS: *Pour heavy cream into a food processor or blender. *Process on high until the butter separates, about 10 minutes. *Strain off the liquid, then press the butter into a small bowl with the back of a spoon to further remove the liquid. *Season with salt. Yields 16 servings. ************************* BREAKFAST SYRUP GET THIS: *1 cup white sugar *1 cup brown sugar *2/3 cup water *1/2 teaspoon maple extract or 1 teaspoon maple flavoring DO THIS: *Add 1 cup white sugar and 1 cup brown sugar into a saucepan with 2/3 cup of room-temperature water. *Whisk and continue to mix. *Cook on medium heat until it starts to boil while continuing to whisk. *Turn the heat to medium-low so there are still plenty of bubbles. *The syrup mixture should be at about 150°. Use a thermometer. *Add extract or flavoring. *Stir to combine. *Remove from heat and allow to cool. *Transfer to glass jars or airtight containers. Yields 8-16 servings, depending on use. ************************* SCRAMBLED EGGS GET THIS: *2 tablespoons butter *8 large eggs *Salt to taste *Pepper to taste DO THIS: *Crack the eggs into a small bowl and whisk (literally, use a whisk) together until very well combined. *Add salt and pepper. (Start with about 1/4 teaspoon salt.) *Put a medium-sized nonstick skillet over medium heat and add the butter. *Swirl the butter around until melted completely, then reduce the heat to medium-low. *Add the eggs. *Use a spatula to stir the eggs around the pan, then let them stand for 1 minute. *It may take a few minutes before the eggs start to form curds. *Use the spatula to push and fold the eggs over on themselves, being sure to push the liquid parts of the egg to make contact with the skillet. Stir frequently. *Remove the pan from the heat once the eggs are mostly set but still wet. *Then continue to stir until they are done to your liking. Yields 4 servings. The secret ingredient for perfectly fluffy scrambled eggs is whisking them thoroughly and vigorously before cooking them. Whisking incorporates air, producing fluffier scrambled eggs; fluffy eggs are the end goal. These eggs are whisked twice: once to blend the eggs together and a second time once you add the milk (and maybe a shot of Tabasco or your favorite hot sauce). For best results, whisk until your wrist is tired! The mixture should look pale yellow and frothy with bubbles. For cheesy scrambled eggs, once the eggs are about halfway set, add about 1/2 cup of your favorite shredded cheese (try Colby-Jack) and stir to melt and finish cooking the eggs. For a scrambled omelet, cook 1/2 chopped onion to the butter before the eggs. Red bell peppers, deveined and seeded, chopped, and some bits of cooked ham or cooked sausage crumbles are favorites. Hatch green chiles, chopped, are a zesty addition, as is any hot sauce. In fact, I use salsa on the eggs. Allow the salsa to come to room temperature. *While the risk is minimal, eating undercooked meats or eggs can present a salmonella risk. Eggs should be cooked until the white and yolk are both firm to eliminate the risk. Pork should not have any pink at all* # # # |
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