Merry Christmas Eve everyone! Nothing about 2020 has been as it should be. So many traditions have fallen by the wayside or modified to fit the current rules and regulations.
Once upon a time, Christmas Eve meant gathering with friends to celebrate the Feast of Seven Fishes. Some years, a more intimate Four-Course Seafood Supper was right for us. While Christmas Eve often meant gathering in anticipation of all the Midnight Festivities, this year attending Mass as a family isn’t going to happen for so many people of faith around the world. But that does not mean we cannot have a special breakfast to set the tone for our Christmas Eve Celebration. Then late in the evening, a Simple Scallop Supper will bring the spirit of Seven Fishes home again. We will light the candles at midnight and give thanks to the Lord.
At Midnight, As the White Candle is lit:
Prayer: Heavenly Father, we are blessed by Your love.
Grant us the grace to draw ever closer to you
Transform us, O Lord, into Your beacons of light
To be Your messengers of hope, peace, joy and everlasting love.
Response: Blessed be the name of the Lord
This magical day of faith and family begins with a wonderful French Toast Breakfast. After all, it’s National Eggnog Day!
Eggnog French Toast
6 Slices Thick Bread (Texas Toast or French bread sliced thick)
1 Egg – well beaten
3/4 cup Eggnog
1/2 teaspoon Ground Cinnamon
1 teaspoon vanilla extract
2 Teaspoons Brandy (optional)
Powdered Sugar (Optional) for Dusting
Heat griddle to 325-degrees. Lightly grease with butter.
In a blender, add egg, Eggnog, Cinnamon, vanilla extract and Brandy (if using). Blend on low until smooth and well blended, about a minute or two.
Pour mixture into a shallow dish or pie pan. Slice bread to create 12 triangles. Lightly coat both sides. DO NOT allow bread to become overly soggy.
Cook on griddle until golden and toasted, about 3-5 minutes. Turn and brown other side. Dollop each piece with butter while still on griddle to allow butter to melt completely.
Place on serving platter or individual warm plates. Dust with powdered sugar if desired. Serve with plenty of warm syrup and maple sausage links.