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    Home » Everything Amish » Plain Culture

    Editor's Menu: 5 Favorite Amish Breakfasts

    Published: Mar 31, 2017 · Updated: Mar 31, 2017 by Kevin Williams | 2 Comments

    By Kevin Williams

    I've had many, many breakfasts in Amish homes over the years.   If I can close my eyes I can hear sausage sizzling, smell the swirly, cinnamon scent of rolls wafting through the air, and see the thick slices of toast awaiting freshly scrambled eggs.   Oddly, one of the best breakfasts I've ever had in a Plain home wasn't very fancy at all:  a simple egg and cheese omelet at the home of Old Order Mennonite harness maker Lewis Martin in Dayton,Virginia.   Why was that one of the best?  I don't know. I think it was just the freshness of the eggs, the bucolic surrounding view of the surrounding Shenandoah Valley from their picture window, and their kindness. Sometimes the most important ingredient in any dish is love and kindness and they delivered heaping helpings of that.   I do think that the freshness of eggs and butter that is most of found in Amish kitchens can make a huge difference in the taste.  Often it is subtle, but very noticeable.

    BREAKFAST BURRITOS:  Man, this is so "out of place" because you just immediately think "McDonald's" when you hear this, but these are an easy breakfast, a portable breakfast, tasty, and can be made ahead and frozen.  And you can make huge batches of these, roll them up in foil or store them in a Tupperware container and freeze them.  These definitely make my list of 5 favorite Amish breakfasts.

    AMISH CINNAMON ROLLS:  I'm not sure I could ever conjure up a perfect Amish breakfast without including cinnamon rolls on the menu.  Not all cinnamon rolls are created equal and there are many different recipes and baking skill levels.  But this recipe is among the best and would round out any Amish breakfast on a delicious note.

    BASIC BREAKFAST CASSEROLE:   mmmm, this is one I've had many times while visiting Amish friends in the morning hours.  Just a heaping helping of this and you'll be fueled for the entire day.  Good stuff.

    You'd be surprised how often cookies show up on Amish breakfast tables!

    PINWHEEL COOKIES:  You'd be surprised how often cookies are on the menu and the table at Amish homes for breakfast.  Pinwheel cookies are a sweet, but not overpowerlingly so, perfect way to start the day. Some call them a "coffee cookie" because they complement a mug of warm coffee so well.  Click here for Pinwheel cookies.

    EGG-IN-NEST - this is one of my favorites for it's simplicity and flavor.  Great dish to make with young kids.

    1 tablespoon butter

    1 slice bread

    1 egg

    salt and pepper to taste

    Put one tablespoon of butter into a hot skillet.  Butter the bottom of the pan. In the melted butter, put the slice of bread.  Take a water glass or cookie cutter and cut a round hole in the middle of the bread.  Drop an egg into the hole and fry until toast is golden and egg is done.  (toast the cut out round piece too, if you want)

     

     

     

     

    « These Three Kings
    Editor's Menu: 6 Favorite Amish Lunch Recipes »

    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. L.Patterson

      March 31, 2017 at 7:18 pm

      I think the king's syrup is like this from Lancaster County.
      An old-time favorite. Turkey Syrup has a lively rich flavor that can be used in cooking and baking main dishes, breads, vegetables, desserts, sauces, frosting and candies. Also used as a topping on toast, pancakes, cereal, fruit and ice cream. Mrs. Schlorer's Turkey Golden Table Syrup (12 pints/case)
      Mrs. Schlorer's Turkey Golden Table Syrup - Golden Barrel
      https://www.goldenbarrel.com/product/mrs-schlorers-turkey-golden-table-syrup/

      It can be used in recipes like Shoo Fly Cake and Baked Beans. I love to just put it on butter bread and dip it in my homemade string beans and ham broth or cabbage soup broth.
      http://www.mcall.com/entertainment/dining/mc-recipe-turkey-table-syrup-valley-memories-2-20150303-story.html

      Reply
      • Kevin

        April 06, 2017 at 10:35 am

        Sorry, I am behind on commenting on comments, thank you so much for this post, very interesting!

        Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

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