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.