Welcome to the new site!! It has been a long time coming and I still have a lot of work to do, but I’m excited to finally have things (mostly) up and running. I am even more happy to finally feeling up to being back in the kitchen after a few years of being pregnant with babies born 14 months apart and trying to keep them alive and well, in the middle of moving states and starting over in a new community. And then you add 2020 on top of that and it has been a doozy. But I am back to feeling like myself and excited to be creating some easy, nutritious and yummy dishes. Making pretty plates and tables really does bring me so.much. joy!!
Even during quarantine, I find myself looking for quick & easy meals. I like to plan out our menu but for some reason breakfast is always the hardest meal for me to plan. One day I wanted to take a break from the scrambled eggs and quiche (which are weekly staples on our menu) so I looked in our cabinet to see what else we had. On hand, we had eggs, bread and some fruit that was about to spoil so I thought we could make some french toast. It was honestly so simple and quick I’m not sure why this isn’t a weekly menu item. I used whole grain bread, but any bread you have on hand should do the trick!
NUTRITION OVERVIEW: The basics of french toast can be very nutritious– eggs & bread. You want to make sure you pick a complex bread that has more benefits than a simple white bread. Go for a whole grain bread or a sourdough. Where you can run into trouble are all the toppings. Be mindful of all the sugar that can been added on. Try and get more sugar from fresh fruit, which has vitamins and minerals, than from the syrup or powder sugar.
QUESTION FOR YOU: Do you like reading long post explained each ingredient and part about a recipe, or a short nutrition overview? Let me know some of your favorite things about a recipe post in the comments.
Hope you enjoy!
Quick & Easy French Toast
- 6 slices bread
- 4 eggs
- 1 cup reduced fat milk
- 2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 tbsp unsalted butter
- powder sugar
- fresh strawberries
- fresh blueberries
- pure maple syrup or honey
- In a large bowl, whisk together eggs, milk, vanilla and cinnamon.
- Heat butter in a non-stick pan over medium-high heat. I use a flat, square pan, but any skillet can do the trick.
- Take each piece of bread one-by-one and dip it into the egg mixture, allowing it to soak for a few seconds. and then flip it and allow to soak for a few seconds.
- Carefully pick up the egg soaked piece of bread out of the bowl, allowing any excess egg mixture to run off. Then place the piece of bread on the heated skillet. Cook for about 3-5 minutes on each side, or until egg if fully cooked.
- Repeat for all pieces of bread.
- Serve warm and top with your choice of toppings. I love a dash of powder sugar, some fresh fruit and a drizzle of syrup!