Food tastes better when you buy local. For Sunday morning brunch recently, I made french toast and bacon, but not just any french toast and bacon. On Saturday, I visited the Statesboro Mainstreet Farmers’ Market where I purchased a pecan loaf from Sugar Magnolia Bakery and Cafe and a pound of smoked bacon from Hunter Cattle Company. The sweet bread was the perfect thickness when sliced just right, and the Georgia pecans provided a nice crunch and texture that regular loaf bread lacks. Dusted with a touch of confectioner’s sugar, it was all I could do to take one picture before I savored every bite. And the pig. Never have I tasted the flavor of hog meat so profound and assertive.
Only available on Saturdays, the $4.50 pecan loaf at Sugar Magnolia Bakery and Cafe is hand-shaped into a round and baked. When the bread comes out of the oven, the top is sliced into what resembles a tree to allow steam to escape. When purchased, the bread is so fresh, you can still see the white flour on top in its brown paper sack. It’s so rustic and fun. For french toast, slice the bread about a 1/4 inch thick.
French toast is awesome for a few reasons: 1) It breaks up the monotony of pancakes and waffles, 2) Everything you need to make a batter for it is usually readily available on-hand or easy to get, and 3) It takes no time! For the batter, beat two eggs, whisk in a cup of milk or half & half, cinnamon sugar and a pinch of salt. Soak slices for about 30 seconds on each side.
Melt half a stick of butter in a skillet over medium heat. Toast slices about 2 minutes on each side until golden brown and beautiful like the one in the center. Flip. Repeat.
Meanwhile, cook your bacon. For one pound of Hunter Cattle Company smoked bacon, you’ll pay a little less than $10, and when you think about what you’re getting, you can’t put a price tag on your health. Learn how choosing pastured pork can benefit your well-being. You’re guaranteed to taste the difference.
Drizzle it with syrup or eat it without. You decide. There you have it. Breakfast locally inspired.
4 thoughts on “Breakfast Locally Inspired”
Small point, the bread is slashed on top before it goes in the oven, to allow it to expand gracefully and tastefully.
Hi Steve!! Thanks for that correction. Does it take shape naturally that way then? That’s really something!
Aaarg! Here ya go with another one of those “buy the good stuff locally” blogs. I read it and I just want to scream. Why, you might be asking? It’s because I live down here in the arm pit of the gastronomic world – Tampa, and we don’t have anything like what you apparently have up there in Georgia. We are depraved!
Yes, depraved because we have to drive several hundred miles north of here since we are deprived of the good stuff that you seem to have in such abundance up yonder. Our local farmer’s markets don’t seem to be on the same page as yours. And, some of the restaurants you write about in and around Statesboro just get my taste buds a-tingling. Statesboro, for heavens sake?
I’ll have to look it up on a map and drive up there one day. It seems like every time we want a spectacular meal we have to go somewhere else, maybe to Atlanta…or New Orleans. Statesboro?
At least it isn’t Tampa.
As always Rebekah, I love your blog. Your reviews and writing style makes me even more envious.
Ha, ha!! Yes, Statesboro indeed. I think some of the finest restaurants and mom & pop joints exist in small town America. You had me for a minute there Jon, wasn’t sure where you were headed with that one. HA! Thank you so much for the kind words, and for reading! And do let me know if you roll this way. 🙂