Breakfasts, breakfasts, breakfasts...
I've always been in love with French toast. There's something about the egginess, combined with really good bread, and maybe some cinnamon, and butter, and maple syrup...
And I love bacon, and scrambled eggs. I used to semi-regularly have breakfast at a joint down the street from where der Brucer and I lived, where I'd have scrambled eggs, hash browns, bacon, and French toast. And I didn't skimp on the Tobasco on the hash browns. (Tobasco and hash browns are a natural combination.)
However, my new love is scrapple! It's not a West Coast thing, but since I'm not a West Coast thing anymore, either, scrapple is my new thing. Generally, I've had it pan-fried, with catsup, but one of my new co-workers, Tim, has suggested something different. He suggests dusting the scrapple with flour, then grilling it! He also suggests serving it with apple butter, which sounds absolutely delish. (Tim's a farm boy, he should know these things.) Of course, he then took it a couple of steps farther, suggesting making a scrapple sandwich: toast two slices of good bread, slather on the apple butter on the toast, and lay on a couple of grilled scrapple slices between the coated toast to make the sandwich. The next step further, he suggested adding to the sandwich a fried egg.
I think I'm going to leave that to der Brucer; he's more the fried egg type.
