Railroad Breakfast

We have breakfast vittles for blog no. 20 ...

Keith called early last week and asked if I could cook a festive breakfast for the group of volunteers at the El Dorado Western Railway.

As we talked during my commute home Tuesday, his vision was limited to Dutch oven coffee cake and lots of hot coffee. He even offered to buy a coffee blander at the local coffee house.

After a quick browse through my culinary idea files, I found the recipe for orange cream cheese French toast. Tucked way several years ago was a short article from Restaurant Business magazine.

Executive chef Gary Arthur spreads, the article explained, "cream cheese blended with orange marmalade" on white bread purchased from a local Santa Rosa, California, bakery and "forms into sandwiches." Arthur then dips the sandwiches in beaten eggs spiced with cinnamon and nutmeg.

"Arthur serves his French toast with organic maple syrup, berry compote 'towers,' and chicken-apple sausage," the article continued.

The breakfast-turned brunch dish is popular at Arthur's Terrace Grille restaurant on Sundays.

When we talked Friday night, Keith expressed concern that I was making this meal a little complicated.

"Naw," I answered. "I do this all the time." The expected freeze was my only concern (more in a later blog). Cooking is second nature to me, I explained.

I left the hot fruit compote off the menu. Railroad men are just as happy with imitation maple syrup and a little jam on the side. And since chicken-apple sausage isn't available in Placerville, I figured the crew would be happy with regular sausage links.

Here's the menu for the crew:

Railroad coffee
Orange Juice
Orange cream cheese French toast
Grilled maple sausage links
Maple syrup
Wild Main blueberry jam

ORANGE CREAM CHEESE FRENCH TOAST

1/2 cup milk
6 eggs
2 ounces honey
Pinch ground cinnamon
Pinch freshly ground nutmeg
Vanilla extract, to taste
8 ounces cream cheese, softened
4 oz. orange marmalade
12 slices premium white bread
3 ounces butter

Combine milk, eggs, honey, cinnamon, nutmeg and vanilla. Whisk to mix well and set aside. In a bowl, blend cream cheese and marmalade together until smooth. Spread mixture on bread slices, forming 6 sandwiches.

Cut sandwiches in half diagonally and dip into egg mixture, coating both sides. Melt butter in large cast iron pan. Add sandwich halves and saute over medium heat until golden brown on both sides.

Cut into triangles and garnish with fresh fruit and a sprinkle of confectioners' sugar. Serve with maple syrup and sausages. Makes 6 servings.