Tuesday, October 6, 2009

French Toast

Remember, the ratio is roughly one egg per slice of bread (depends on the size of the egg and the size of your bread). Beat the eggs in a bowl with a splash of milk. Dip the bread in the mix, and let it absorb. Cook on a frying pan until tan. For an extra treat, I like to sprinkle a dash of powdered sugar on top. If you have extra egg mix after you've made all your toast, cook it as scrambled eggs for a side dish.


And people... please... use real maple syrup. Don't buy corn syrup that's flavored to be maple-esque.

2 comments:

  1. Agreed on the maple syrup.

    How do you feel about cinnamon in your egg mixture?

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  2. I'm for it! Or, sprinkle it on top afterwards instead of powdered sugar.

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