I was feeling the need for extra sustenance this morning. Tons of work and all that. The situation called for three things: carbs, something sweet, and BACON. Yup, this little triumvirate can work wonders, at least for me, and this is how the holy trinity of breakfast elements manifested itself…
Walnut French Toast with Bacon & Stroop (serves one harried and running-on-empty person)
– 1 egg
– 1/4 cup milk
– 2 slices walnut bread (yum!)
– 1 tablespoon butter (I added more midway into the cooking because, well, just because…)
– 3 strips bacon
– Stroop
Here’s what I did…
– Beat the egg and milk together.
– Soak the walnut bread in the egg-milk mixture.
– Heat pan and add butter.
– Add soaked bread to pan and cook till nice and golden brown.
– Place bacon in the same pan and fry until crispy.
– Put everything on a plate and drizzle generously with Stroop.
That sure hit the spot!
A word on Stroop: Stroop is my favorite all around syrup. Dutch “sugar syrup”, also known as sugar-beet syrup or treacle syrup. It’s dark, thick and super sticky and has it’s own distinct flavor. The flavor actually reminds for some strange reason of piyaya, a local snack with muscovado stuffing. Anyhoo, I love it, enough said. I had it all the time on my pancakes in Amsterdam and hauled some bottles home with me. I can eat it with anything and, aside from pancakes and french toast, it’s especially good with bacon & cheese & butter sandwiches. I dread the day I run out…
That was a super description of Stroop! Comparing it to piyaya really made me imagine what it must taste like. I’m intrigued!
It’s really yummy! When I first tried it I kept thinking “this reminds me of something…”
Lovely breakfast you have there, Joey! Sort of reminds me of the stroopwaffel-and-bacon breakfasts I wolfed down in college where there was hardly any time for a proper breakfast. Stroop rules!
Haha! No argument there 🙂
ive never had stroop but you have now gotten my interest piqued. looks really good. oh man.
It is good Violet 🙂 I can’t get it anywhere here but perhaps you can find it in the states…
Hi! I actually live in Holland, and i love stroop too. You defenitely have to try it on brown beans, it is a dutch classic dish.
Anyway. I’m enjoying my days here, being able to buy all the stroop i want.. 🙂
That french toast looks great. I have never heard of Stroop before. Gotta love all the many international variations of classic dishes.
Hi bakingfreak! Thanks for dropping by! I have actually tried it on beans (since they put brown sugar in baked beans, I thought why not stroop). I didn’t know it was classic dutch dish though…pleasant surprise 🙂 I want to try another of my favorite dutch treats soon: OLIEBOLLEN. You wouldn’t happen to have a recipe? 🙂 Sigh…I miss oliebollen, bitterballen, and dutch pancakes! And Albert Heijn, haha!
Thanks for stopping by Nic! I really enjoy your blog 🙂 I do love discovering these international elements and using them with my old favorites…
hey Joey, thanks for stopping by my food blog. i guess we did thought about something sweet the same day..hehe. I never heard of stroop before. this food blog thing is definitely a learning process. i added you btw 🙂
Yes, i actually do have a recipe of oliebollen. I’ll post it on my recipesite, ok?
http://www.bakingfreakrecipes.blogspot.com
It will soon be on there.
Ps. If you like brownies, you might want to try my recipe, they are the best i’ve ever made, and they are loved by all my american friends, so… 🙂
Hello Dexiekins! Thanks for stopping by and adding me to your links! I agree, I’m just a amateur cook/baker flying by the seat of my pants here so it’s great to be able to tap into the knowledge of more seasoned cooks 🙂
Thanks Bakingfreak! I will definitely check that out. Oliebollen…yahoo! And the brownies sound good too 🙂