Every year Thanksgiving dinner is a big deal here in America. Families gather and cook all day long, often using family recipes and secrets to make it just the way grandma made it. We watch the ever magical Macy’s Day Parade happening in the Big Apple and look at adds for the sales happening on black friday.

But what about breakfast? This year I got up in the wee hours of the morning to learn my dad’s turkey making secrets. It was eventful with lots of laughter. Then we had nothing to do once we popped it in the oven for its 5 hours of cooking. So I am starting a new tradition, Thanksgiving breakfast! This is a simple twist on one of our favorite meals! Dad used to make it often early Sunday mornings before our family would head to church. 

(Serves 2 or 3)


French bread (Sliced)

2 Eggs

1 Teaspoon cinnamon

1 Teaspoon vanilla extract

1 Clementine (Squeezed)


Sliced Almond Reduction:

1 Cup sliced almonds

1/3 Cup sugar

2 Tablespoons brown sugar

2 Teaspoons cinnamon 

2 Clementine (Squeezed)  

3 Tablespoons butter


-Beat eggs with cinnamon and vanilla. Squeeze in clementine juice. Soak both sides of bread generously.

-Mix Brown sugar, regular sugar and cinnamon together.

-Bring pan to medium heat and melt butter. Toss almonds in with cinnamon, and “sugars” mixture. Squeeze citrus over almonds and let cook. Stir often and allow it to cook for about 5 minutes. Do not let butter burn. It will be a slightly thick consistency like maple syrup.  

-Throw reduction on top of french toast and add a few fresh clementine slices on top…