After a pretty heavy last post, let’s get back to something lighter…at least in tone, maybe not so much in calories. Most of my breakfasts tend to be on the healthier side, oatmeal, egg and veggie scrambles, protein pancakes, the occasional green smoothie, BUT balance is important and occasionally you have to indulge. Robert’s special breakfasts are usually of the french toast variety, but I tend towards the savory side of life to start my day. This recipe is a favorite, partly because it’s delicious and partly because it’s inextricably linked to two of my favorite people; my grandparents, otherwise known as Nana and Papa.
Grandparents are literally the best, especially mine. My childhood is full of wonderful memories of time and summers spent with them and even in my teen years, when we lived 9 hours away from them, they never hesitated to jump in the car and make the drive to be with us. They were always there for the big things; birthdays, graduations, surgeries and the seemingly insignificant, like seeing us get ready for high school prom. When we went through the miscarriage they drove 6 hours just to give me a hug and take me out to lunch ❤ Like I said, the best.
When we go to visit my grandparents there is no shortage of good food for any meal, but my grandmother always makes creamed eggs on toast for breakfast at least once during our stay. She told me it was one of the very first things she learned how to make in Home Ec class when she was in high school. I remember exactly nothing that I learned in my high school Home Ec class other than never put dish soap in a dishwasher. One of my group members made that unfortunate error and we all had to come to Saturday school for flooding the classroom.