Sunday Morning French Toast

Sunday morning breakfast is most often bacon and eggs at our house. Today, however, I had a small leftover baguette of French bread that needed to be used ASAP. I also had just two eggs. So I decided to make French toast.

I needed one egg for the French toast, and I cooked the other for Bob. Bacon, of course, rounded out the meal.

I cooked the bacon first, poured out the bacon grease, and cooked the French toast and egg right in the same pan. The French toast tasted great with pure maple syrup.

This recipe makes enough for 3 – 4 slices of French toast, depending on the size of your slices of bread. It can easily be doubled to make more.

French Toast

(print the recipe)

Serves 2 (doubles easily)

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3 or 4 slices of bread

1 egg

¼ cup milk

A bit of cinnamon (I used less than 1/8 teaspoon)

A bit of butter for the pan

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1. Heat a large pan or griddle over medium heat.

2. Beat the egg.

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3. Beat the milk and cinnamon with the egg.

(You can see that I used less than an 1/8 teaspoon of cinnamon.)

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4. Melt the butter in the pan or on the griddle.

5. Dip the bread in the egg mixture.

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6. Cook the French toast over medium heat, turning it over once or twice, until done.

(I made four pieces of French toast, but the 4th piece had to wait for room in the pan.)