EASTER AND PASSOVER: JOINED AT THE HIP – Marilyn Armstrong

RDP Saturday: EGG

Last night, I made French toast — pain perdu — for dinner. I don’t know how they serve it in France, but here, it gets served with bacon on the side and real, Vermont maple syrup on top.

It is delicious and more like dessert than dinner.

Dinner or breakfast, it’s delicious

Over the years, eggs have been good for you, bad for you, terrible for you, good for you, excellent for you … and here in New England, brown ones are supposed to be healthier than white ones. I have no idea if there’s any truth to that because I always buy the cheapest eggs I can, but always large ones because one day I came home with medium-sized eggs and my granddaughter refused to even speak to me.

My Easter eggs never looked this good!

She really loved eggs and she though buying small eggs was cruel and unusual breakfast.

A very modern Seder plate
It can also be pretty funny

This week is Passover and Easter. They always come at the same time because “The Last Supper” was a Seder during Passover, so this is one of those times when Christians have to examine (if they think about it and I’m pretty sure most of them don’t) their Jewish roots. There are hard-boiled eggs on the Passover table too, by the way. Just so you know, this is a very eggy week.

A Seder table – More work than you ever imagined for a single meal!

Personally, I ignore warnings about eggs. I don’t eat them every day and never did. Also, I figure a house that has eggs and bread will never be hungry.

The eggs of the bunny?

Happy whatever you celebrate and happy whatever you do not celebrate. And enjoy your eggs. I add a hint of vanilla extract to the beaten eggs and it definitely adds a certain “Je ne sais quoi” to the French toast.

Oh, almost forgot: I shake a LOT of cinnamon on the bread as it is frying. How wrong can you go with vanilla, cinnamon, and maple syrup?