It's no secret that breakfast is my favorite meal. While I was pregnant, I could no longer order my usual breakfast go-to while we were dining out: Eggs Benedict. The runny poached eggs on top and the egg yolks in the Hollandaise sauce were both on my "can't eat" list. So I had to make a little sacrifice. Luckily, French Toast was still available.
The version I make at home uses basic white bread since it's always available in my pantry. I also spruce up the egg mixture with a little cinnamon and sugar to add some sweetness. The egg coating makes a soft yet slightly crispy crust on the outside, so you don't even need to use that thick, fancy bread that they use in restaurants. Enjoy!
- 5 slices white bread
- 4 eggs
- 1/2 tsp. cinnamon
- 2 tsp. sugar
- Syrup, for serving (optional)
- Powdered sugar, for serving (optional)
Heat a large pan over medium heat. Melt 1 tbsp. of butter.
Dunk a slice of bread in the egg mixture, flipping to coat both sides and shaking off excess. Place coated bread slices in the hot pan. Repeat with remaining bread slices (you may have to cook in two batches depending on how big your pan is). Cook for 2-3 minutes or until lightly brown. Add another tablespoon of butter to the pan, flip and cook on the other side for an additional 2-3 minutes. Repeat with remaining bread slices, if necessary.
Serve with butter, powdered sugar and syrup.
Source: SK Original