I woke up on Monday last week with a hankering for French toast. So intense was this hankering that I was compelled to make French toast for my breakfast before I went to work. I was pretty impressed with myself.
TFP’s early morning French toast
- Cut three slices of bread into halves. Beat two eggs together with a splash of milk and a teaspoon of sugar or honey.
- Dip the bread into the egg mixture and make sure the bread is thoroughly soaked/covered. Don’t leave any part of the bread untouched by egg!
- Heat a little butter in a hot frying pan. When butter is melted and sizzling but not burning, place egg-dipped bread in the pan to cook. Cook until the bread is browned on both sides.
- Serve drizzled with maple syrup.
You can butter the bread before dipping into egg mixture, for extra butteriness.
You may omit the teaspoon of sugar/honey from the egg mixture, which just gives you the excuse to go heavier on the maple syrup.
There was probably enough egg mixture for four slices of bread, but I chose to have very eggy French toast instead of more French toast that was less eggy. Oh and also, three slices of bread seemed like a big enough breakfast for one. :D