Serves: 4
Total Calories: 42

1/3 cup milk
2 eggs, beaten
1 tablespoon frozen orange juice concentrate, thawed
4 croissants, halved lengthwise
Garnish: powdered sugar

Stir milk, eggs and orange juice together in a shallow dish. Dip croissant halves into mixture, turning to coat both sides. Place in a greased skillet over medium heat; cook until golden on both sides. Dust with powdered sugar.

Poem:
O dandelion, yellow as gold,
What do you do all day?
I just wait here in the tall green grass
Till the children come to play.
-Vintage Children’s Reader

Nutritional Facts:

Serves: 4
Total Calories: 42
Calories from Fat: 17

More Recipes from the Summer In the Country Cookbook:
Pancakes with Blueberry-Cinnamon Syrup
French Toast Croissants
Santa Fe Breakfast Bake
Spinach & Potato Frittata
Grandma Retha’s Rhubarb Muffins
Summer’s Best Berry Bars
Last Hurrah of Summer Peach Bread
Just Peachy Coconut Smoothie
Blueberry-Rhubarb Sauce
Nellie’s Farmgirl Egg Bake
Crustless Zucchini Pie
Girls’-Day-Out Granola
Apple-Berry Breakfast Crisp
Friendship Apple Crumpets
Aunt Emmaline’s Strawberry Muffins
Delicious “Cow Butter”
Fresh Fruit with Creamy Sauce
Spoon Bread
Ericka’s Cheese Danish
Lemon Fluff
Amy’s Orange Shake-Up
Sweet Pea’s Breakfast Blitz
Country-Style Breakfast Pizza
Herbed Salmon Omelets