What’s your usual breakfast like? Breakfasts in my family are never light. When it’s a Filipino breakfast, our favorite is steamed rice with bagoong Batangas (anchovy sauce), calamansi (our local lime), daing na bangus (dried milk fish), and fried eggplants. And for dessert, we either have melons or bananas or papaya or mangoes. But when it comes to Continental breakfast, I’d say that French toasts with bacon and scrambled eggs top my list.
We recently re-discovered tsokolate de batirol and found out that it pairs really well with our favorite Continental breakfast. Hence, let me show you what I made for my dear hubby as my way of giving thanks for all the care he has given me during and after my surgery. I made classic French toasts and homemade maple syrup plus I got to make scrambled eggs which, by the way, was very different from how I usually do it.
Scroll down for the recipes! 😉
Breakfast is the first meal of the day and is a compound of “break” and “fast”, referring to the conclusion of fasting since the previous day’s last meal. Just to tell you a bit about breakfasts in the Philippines, it is actually called agahan or almusal. Because rice is a predominant staple for breakfasts, we usually have fried rice which is called sinangag. Sinangag is a favorite breakfast when paired with fried eggs and meat/poultry/fish, and to save us from saying what we like to pair it with, we, Filipinos have created shortcut names for breakfast meals.
Sinangag paired with fried eggs (itlog in Filipino) and a beef dish called tapa is Tap-si-log. If instead of tapa we want sausages like longganiza, we call it Long-si-log. So pick anything you want like corned beef and you’ll get your Corn-si-log or pork chops and you have Chop-si-log. Catch the drift? So what if you like to pair it with hotdogs? Right, you got it, it’s gonna be Hot-si-log. Ah, genius! 🙂
Breakfast varies widely in different cultures but mostly often include carbs, fruits or vegetables, protein, a beverage, and sometimes, dairy. In the case of Europe or for most hotels, they serve Continental Breakfast which actually refers to a meal based on lighter Mediterranean breakfast traditions that is meant to satisfy one until lunch. Typically, it consists of a hot drink, a sweet cake or bread or pastry, a cold meat, and a dairy product.
So here are the components of my Continental breakfast:
CLASSIC FRENCH TOAST
I got the French toast recipe from Alton Brown in FoodNetwork.
- 1 cup half-and-half
- 3 large eggs
- 2 tablespoons honey, warmed in microwave for 20 seconds
- 1/4 teaspoon salt
- 4 slices of loaf bread
- 2 tablespoons butter
In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour the custard mixture into a pie pan and set aside. Dip bread into the mixture and allow to soak for 20-30 seconds on each side, and let some of the mixture drip. Over medium-low heat, melt 1 tablespoon of butter in a pan and place 2 slices of bread at a time and cook until golden brown, approximately 2-3 minutes per side. You can also bake it in an oven that’s preheated to 375 degrees F for 5 minutes.
HOMEMADE PANCAKE/FRENCH TOAST SYRUP
I got the recipe for homemade maple syrup from All Recipes.
- 3/4 cup packed brown sugar
- 1/4 cup sugar
- 3/4 cup water
- 1/2 cup light corn syrup
- 1/2 teaspoon maple flavoring
- 1/2 teaspoon vanilla extract
In a saucepan, combine the sugars, water and corn syrup. Bring to a boil over medium heat. Boil for 7 minutes or until slightly thickened. Remove from the heat. Stir in maple flavoring and vanilla. Cool for 15 minutes. Serve over French toast.
I got the recipe also from All Recipes.
- 4 eggs
- 1/4 cup milk
- 1 teaspoon salt
- 1 teaspoon ground black pepper
In a medium bowl, whisk together the eggs and milk using a fork. Whisk in the salt and pepper. Heat a small non-stick pan over medium heat. Pour the egg mixture into the pan, and cook. Stir, scrape, and cut up the eggs while cooking until no liquid remains.
I served the French toasts with bacon which you can cook according to package instructions and tsokolate de batirol.
It was a very delicious and filling breakfast. With great breakfasts like this one, who wouldn’t want to get out of bed? Well, beds are still and will always be something easy to get into but hard to get out of, yet when you have something like this calling for you at the dining room, you would not be able to resist it. It may be just an ordinary Continental breakfast for many but you can always make it special by making it your own labor of love.
Here’s hoping you all had a lovely breakfast today 🙂