Lots of breakfast cravings around here this week so it seemed like the right time to share this recipe!
Three times in the past week I heard people talking about getting their summer vacations in before school starts. Some schools are starting in two weeks. Where did the summer go? Of course that means a lot of us have house guests. In the miserable heat that has been sweeping the country, breakfast is the only meal that can be enjoyed outside.
I included these recipes in a newsletter that I sent out last year. They're very easy, but good enough for company. They passed the test of my pickiest eaters! We're still getting wonderful strawberries around here, and everyone loves them. If you're not sure when your company will arrive, keep a bag of frozen strawberries in the freezer so you can make this for breakfast on short notice.
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Easy French Toast
1 egg for every 2 slices of bread
sliced bread (I used Pepperidge Farm Italian with Sesame Seeds)
Whisk the eggs. Heat 2 tablespoons of oil in a large pan on medium high. Dredge the bread through the eggs, coating both sides. Cook in pan until each side is very lightly browned. Dust with powdered sugar.
1 bag frozen strawberries (10-12 oz.)
3/4 to 1 cup sugar
1 cup water
Combine in a saucepan. Bring to boil. Let simmer, uncovered, about 45 minutes. Serve warm. Can be made ahead and heated the next day. Also very tasty cold!
1/2 to 1 quart fresh strawberries
1/4 to 1/2 cup sugar (to taste)
Wash and slice strawberries. Sprinkle with sugar and a couple of squeezes of lemon. Stir and let stand until ready to serve.