Do you like breakfast? I really do, but only around 9:30 or 10 a.m. So far I have not been in a profession or a situation where that is possible on a regular basis.

I know people who want to smell the bacon frying and the coffee making when their feet hit the floor. Honestly, I prefer “breakfast for supper.” However, the word “break-fast” means exactly what it says. Overnight we are fasting during, except maybe those of us who wake up in the night and scramble around for a snack.

My son, John, can cook, though it is not a passion for him. Nonetheless, one of our family’s favorite recipes came from him. When he was just in middle school, he spent the night with a friend and the friend’s mother made French Toast.

Well, I guess I had not made it in his lifetime, or maybe he had just not been ready to try it. Either way, he came home talking about the best thing he had ever eaten, and he then proceeded to make it for us.

From then on, we had French Toast a la John often. In fact, I was thinking about it this past weekend and made a batch of it.

I want you to have this recipe.

John’s French Toast

  • 4 slices bread (plain old white is what we have always used.)
  • 2 eggs, beaten with a fork
  • 1/2 cup milk stirred into the eggs, and mixed well
  • 1/4 teaspoon (or more to taste) ground cinnamon

Place the beaten egg mixture in a flat bowl, and soak bread slices until all the mixture is absorbed.

Heat a griddle or large skillet until hot enough butter sizzles on it. Put about 1 tablespoon butter on griddle or skillet, and carefully lift out each piece of saturated bread onto griddle. Cook 3-4 minutes until golden brown. Carefully turn to cook the other side. Now here’s the kicker:

Spread with peanut butter. The family was divided on crunchy or smooth, so we kept both.

Then pour on maple syrup or honey. Makes two servings, or four if only one piece is served. I think John ate the whole batch when he made it.

The next recipe is pure “down-home” cooking. There was a place on South Padre that specialized in breakfast foods. This recipe was one of our favorites when we lived in the Rio Grande Valley. I just played around with recipes until I got this one the way we like it.

Sausage gravy

Makes 3-4 servings

  • 1/2 pound good grade pan sausage. I only use the freshly made, daily, sausage from Skinner’s Grocery Store on Judson Road.
  • 1/3 cup flour
  • 1 1/2 cups milk or half and half
  • Salt to taste

Crumble sausage into medium skillet, and fry until brown. Drain off excess grease and leave about 2 tablespoons. Add flour to sausage and drippings. Stir constantly over medium heat for about 8-10 minutes until flour becomes golden brown. Pour in milk slowly, still stirring. Cook until the desired thickness. If too thick, add a little milk a tablespoon at a time. If too thin, mix a tablespoon of cornstarch with 1 tablespoon cold milk, and stir into gravy. Cook about 1 minute longer. Add salt. Serve over hot biscuits, preferably homemade.

If you have my third cookbook, “From My Kitchen, Once More!!” try the recipe called “Duke Dining Hall Biscuits.” They are truly the best biscuits I have ever tasted.

— Barbara Richardson McClellan is a longtime food columnist and has written three self-published cookbooks. Her column appears in the News-Journal’s Taste section each Wednesday. Write her at or in care of the Longview News-Journal, P.O. Box 1792, Longview, TX 75606.