Feeling misguidedly creative one Christmas Long Past, I decided to treat my family to a special Yule-themed breakfast Christmas morning.
The central feature of this indulgence was something I dubbed “nog eggs.” Basically, they were scrambled eggs made with eggnog instead of milk. I thought it was a genius idea, but unfortunately they tasted like sin itself and even the politest family members couldn’t help but be honest about that fact.
Not wanting to make that mistake again, but at the same time wondering if I was maybe onto something but needed to tweak the proportions, I approached The Pear Tree’s official food writer, Darcie Hossack, about how to make this work.
When she stopped laughing, Darcie confirmed my worst fears – it was not meant to be. She than wrote a detailed explanation about why in the Kelowna Daily Courier, Kamloops Weekly and Calgary Beacon.
“There is no hope for Nog Eggs. No test batch necessary,” she wrote.
While you’d think (or at least I did) that eggs would compliment more eggs, in the nog, Darcie quickly quashed that idea.
“Consider that eggnog already has just the right proportion of eggs to other ingredients. Without a mediating ingredient (say, bread in bread pudding), adding eggnog to eggs alone messes with basic theories of food compatibility.”
And, possibly most importantly, “scrambling, frying or poaching eggs turns them savoury. Which forever stops them from being compatible with eggnog’s sweetness.”
So. What to do, what to do, what to do?
Fortunately, Darcie had a tantalizing recipe she was willing to share that contained most of the same ingredients but in a more palatable combination. And now I’m pretty sure that Eggnog French Toast with Eggnog Anglaise will probably become the traditional fare Christmas morning for breakfast at the Pear Tree House.
Eggnog French Toast:
1 loaf French bread, thickly sliced
6 large eggs
1 ½ cups eggnog
butter for pan
Heat a skillet or pan over medium heat. Preheat oven to 350F.
In a large bowl, whisk together eggs and eggnog. Dip bread into egg mixture. Add a pat of butter to pan to coat surface. Place slices of dipped bread onto skillet and cook for a few minutes on each side until golden. Place on a baking tray in a single layer. Bake until French toast is souffled (puffy in the centre). Serve with Anglaise and maple syrup.
1 ½ cups eggnog
2 tsp cornstarch
Bring 1 ¼ cups of the eggnog to a boil in a small saucepan over medium heat, whisking constantly. Combine cornstarch with remaining ¼ cup eggnog. Add mixture to hot eggnog and whisk constantly for a few minutes until eggnog thickens. Serve warm.
– Words by Lori-Anne Poirier
– Photo and recipe by Darcie Hossack