It’s a Monday breakfast fit for a Sunday.

Today is my Abba’s first day of a one week vacation!  Yip-ee! Abba works very hard – days, nights, weekends  – at the hospital. “He’s a surgeon-doctor! I am going to be a surgeon Doctor, too! With the Littlest Guy!” says Snu Magoo.

Even when Abba comes home after work, there is always charting, notes, dictation and research to be done. Poor Abba needs a break. So far there are no crazy or absurdly adventurous plans for his week off : lots of sleep for him, a plethora of delicious, healthy food and myriad park visits with Snu Magoo and Littlest Guy.

Snu Magoo, Littlest Guy and Ima wake up early to surprise Abba with a stay-cation celebration breakfast! We prepare an Abba favorite: spiced eggy bread. The key to making scrumptious eggy bread is to use the highest quality ingredients you can find – and to stir the batter with lots of love and good intentions.

Let’s make Abba some Stay-cation Spiced Eggy Bread!

Here are the ingredients for the eggy bread (salt not pictured)…

As are toppings for Eggy Bread (powdered sugar not pictured).

It’s the revenge of the littlest guy. He has blueberries on the brain!

“Oh, my, don’t mind if I do. Ima, you snooze, you lose!” thinks Littlest Guy.

First, Snu Magoo mixes the eggs.

Next, we add the milk and pure vanilla extract. Snu Magoo whisks with vigor…

And lots of love. That’s the key to good eggy bread – and not too much milk.

Next, we add salt and cardamom and grate in cinnamon.

Snu Magoo loves to stir – and Littlest Guy is “Ruler of The Kitchen” with his Magic Microplane Wand.

The spices are well-combined and the yellow batter is freckled and silky.

 Completely submerge one side of the bread. Once the bread softens and is moist…

Give the slice a flip. The key to this recipe is very wet bread.

Be patient… each slice deserves time to bathe in the glorious, golden liquid.

The Littlest Guy is tired of waiting. He munches on the soft, slightly sweet organic honey whole-wheat bread from a local, family-owned bakery.

Butter melts and bubbles on the griddle over medium-low heat.

The fragrance of warm spices and sweet butter fill the kitchen as the first side grills.

The edges appear cooked and the bread is golden on the bottom. It’s ready to flip!

The second side of the eggy bread is cooked until golden and crisp.

Follow your heart’s desires: Top the piping hot, spiced eggy bread with creamy butter and warm maple syrup or honey.

Dress it up with fresh fruit or a dusting of powder sugar.

“More snow, Please!” Says Snu Magoo.

The eggy bread has the perfect amount of sweetness. It is crunchy and buttery outside – and soft and pillowy inside.

The munchkins gobble down the rustic, glacé breakfast.

Abba’s sleeping in…The smell of butter and maple syrup will wake him.

The kitchen smells like Sunday morning – on a Monday. Let the stay-cation begin!

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Spiced Eggy Bread 

One of my munchkins’ favorite breakfasts – and Ima and Abba’s, too!

Ingredients:

7 slices dense, honey whole-wheat artisan bread

3/4 cup whole goat’s milk

3 large, fresh eggs (3/4 cup liquid volume)

2 tsp. pure vanilla extract

1/2 tsp. cardamom

1/2 tsp. freshly grated cinnamon

a small pinch of fine salt

To serve:

Real, grade A maple syrup or local honey

unsalted butter

fruit

powdered sugar

Preparation:

• Whisk the eggs.
• Stir in the milk and vanilla.
• Mix in the cinnamon, cardamom and salt.
• Preheat a large griddle over medium-low heat.
• Dip one side of a slice of bread in the mix. Submerge completely.
• Allow to sit a minute or two to fully soak of the liquid.
• Flip the bread over. Submerge completely.
• Allow the bread to sit a minute or two to fully soak up the liquid.
• Repeat with remaining six slices bread.
• Grill each slice of bread for a few minutes on the first side, until light golden.
• Flip bread and grill the other side until also light golden.
• Serve with fruit, maple syrup or honey, butter and powdered sugar.
• Enjoy – on a weekend or any day!

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©Shanna Koenigsdorf Ward, shannaward.com (2013), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.

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