While Jac was away in January, I made French toast for my breakfast but cooked a little extra so I’d have some to snack on whenever. I used four slices of bread, each cut into half. I dipped each piece of bread into a mixture of two beaten eggs, a splash of soy milk and a teaspoon or two of maple syrup. I fried the egg-dipped bread in a little butter until golden-brown.

I love French toast. I don’t always need to eat it with ham or bacon. I ate two slices of the buttery eggy bread (four rectangular pieces) for my breakfast, fresh and hot out of the pan, washed down with a cup of hot tea. I snacked on rest of the French toast later throughout the day, cold straight out of the fridge. I sucked on my buttery fingers, enjoying every moment.