I love French toast for breakfast occasionally. I used to make it for my daughter when she was a child. It’s a quick and easy breakfast, and it tastes and smells great.
Quick French Toast (1 serving)
- 1 egg, beaten
- 2-3 tablespoons milk
- 1/2 tsp vanilla
- 1/2 teaspoon cinnamon
- 1-2 slices bread (depending on thickness)
- 1-2 teaspoons butter
Beat the egg and milk together. Stir in the vanilla and cinnamon. Pour into a flat dish and soak the slice(s) of bread in it. Turn the bread over and allow it to soak up the milk. Melt the butter in a frying pan (I use a non-stick pan) over medium heat. When heated, add the soaked bread and cook for a minute or so. Flip over. Cook for another minute. When browned on both sides, it should be ready to serve.
You can sprinkle icing sugar over top, or serve with maple syrup or jam or dulce de leche.
These seem to be rather popular of late, so I thought I’d try my hand at making breakfast in muffin cups. It was rather fun, and the result was quite enjoyable…like a small quiche in a tortilla shell, rather than pastry. I think I will make them again.
My daughter got me to try steel cut oats a few years ago, and I was hooked. They are a bit chewier and denser than rolled oats, and they have a slightly nutty flavour. The first thing I wondered was how on earth to cook steel cut oats, and I tried a few methods, like making them in the slow cooker overnight. They take a bit longer to cook the traditional way, so I like to make a larger batch and bag it up for instant breakfasts. Much healthier than those packets of instant oatmeal containing who-knows-what chemicals.