Southern Sunrise Platter

French Toast

Brioche French Toast – Cooking Instructions (Makes 4 Slices):

Prepare the custard mixture:

In a medium mixing bowl, whisk together:

1 large egg

½ cup whole milk

1 tsp vanilla extract

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp salt

½ tbsp granulated sugar

Mix until fully combined and smooth.

Dip the brioche slices:

Place 4 thick slices of brioche bread in the custard mixture one at a time. Let each slice soak for about 15–20 seconds per side to absorb the mixture without becoming soggy.

Preheat your pan or griddle:

Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.

Cook the French toast:

Place the soaked brioche slices onto the hot pan. Cook for 2–3 minutes per side, or until golden brown and slightly crisp on the outside. Adjust heat as needed to prevent burning.

Serve warm:

Plate immediately and serve with your choice of toppings—such as powdered sugar, maple syrup, honey butter, or fresh fruit.

Enjoy the perfect balance of fluffy, spiced sweetness in every bite!

Beef Bacon

Beef Bacon – Cooking Instructions (12 Slices):

Preheat the pan:

Place a large skillet or frying pan over medium heat. Allow it to heat for 1–2 minutes.

Add the beef bacon:

Lay 12 slices of beef bacon flat in the pan in a single layer. Cook in batches if necessary to avoid overcrowding.

Cook until crisp:

Let the bacon cook for about 3–4 minutes on one side. Flip and cook an additional 2–3 minutes, or until it reaches your desired crispiness. Adjust heat as needed to avoid burning.

Drain the fat:

As the bacon cooks, carefully tilt the pan and use a spoon to drain excess fat into a heat-safe container. Continue cooking until all slices are evenly crisp.

Transfer and rest:

Once done, transfer the bacon to a plate lined with paper towels to absorb any remaining grease.

Serve hot:

Serve immediately for best texture and flavor.

Tip: For a sweet twist, lightly drizzle with warm maple syrup or honey before serving.

Smoked Sausage

Smoked Georgia Sausage – Ingredient List (Boiled Then Seared, 3 Sausages):

3 whole Georgia smoked sausages (about 4–6 oz each)

Water (enough to cover sausages in a pot for boiling)

1 tsp cooking oil or butter (Split in the middle for searing)

Optional seasonings (for added flavor while boiling or searing):

1–2 bay leaves (added to boiling water for aromatic flavor)

A pinch of Garlic powder or Seasoning salt , Complete seasoning pepper flakes (during searing for heat)

½ tsp brown sugar or honey (optional, for a slight caramelized glaze when searing)

Note: Georgia smoked sausage is already seasoned and smoked, so these additions are optional and based on flavor preference.

Scrambled Eggs

Scrambled Eggs with Caramelized Butter & Melted Cheddar – Cooking Instructions (Using 6 Eggs):

Melt the butter:

In a non-stick skillet over medium heat, add 1 tablespoon of butter. Let it melt slowly until it begins to bubble and turn a deep golden, caramelized color — just before browning. This gives the eggs a rich, nutty flavor base.

Add the cheese:

Sprinkle in ¼ cup of shredded mild cheddar cheese. Stir gently until the cheese begins to melt and get bubbly in the butter.

Add a drop of water:

Add a small drop of water (about 1 teaspoon) into the pan. This helps create a slight steam effect, making the eggs softer and fluffier.

Pour in the eggs:

Crack and beat 6 organic brown eggs, then pour them directly into the pan. Do not stir immediately. Allow the eggs to sit undisturbed for about 30 seconds to 1 minute, or until the bottom just begins to set.

Gently scramble:

Once the bottom is firm, use a spatula to gently push the eggs from the edges toward the center, folding as you go. Continue to cook on low to medium heat until the eggs reach your desired consistency — soft and fluffy with pockets of melted cheddar.

Serve warm:

Remove from heat just before fully set to avoid overcooking. Serve immediately for best flavor and texture.