Saturday, June 5, 2010

French Toast

Always good to have different breakfast options. These and pancakes are a sweet way to start the day. The best thing about this very flexible recipe is that it can be adapted to be both gluten- and dairy-free. Load it up with fresh fruit, seeds, and nuts for an ultra-nutritious breakfast. 

4 slices of bread of choice
4 free-range eggs
1 cup (240ml) milk of choice
½ tsp cinnamon
unsalted butter or coconut oil for frying

  • Combine the egg, milk and cinnamon in a shallow bowl. Soak the bread in this, coating both sides. You may have to do this in batches.
  • In a large frying pan on medium heat, melt a pat of butter to coat. Place the soaked bread in pan and cook for 2-3 minutes each side until golden. After flipping over, turn off heat, cover and let sit for a few minutes to cook through 
  • Serve hot, loaded with natural toppings with a drizzle of maple syrup, rice syrup, or honey.

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