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Yesterday I was treated to breakfast in bed by my kids. This is a long-standing tradition, as they started making breakfast for me as soon as they were old enough work at the counter. Although they now are high school students that love sleeping late, they still set their alarms on Mother’s Day so that they can make me breakfast at a reasonable hour (i.e. 9:00 am). This breakfast is all the present I need, regardless to what they serve.
Of course, their menu has changed over the years. One of the most memorable years they made had a variety of dishes, including a yogurt creation that consisted of two containers of yogurt (One didn’t look like enough, Mom.) and whipped cream; scrambled eggs with a little too much water in the frying pan and, thus, proceeded to boil; and fresh fruit. As their culinary skills grew, they’ve added more stove- and oven-based dishes, such as french toast and scones.
Each breakfast they have made for me has a special place in my heart. The french toast has an extra bit of specialness, as it was the breakfast I used to ask my dad to make when I was preschool-aged. I have put my own touches into the french toast, which my children now do also. It is the addition of seasoning that transforms regular french toast into this fabulous breakfast dish.
- 2 eggs
- 2 Tb. milk*
- 1 tsp. vanilla
- 1 tsp. cinnamon
- 6 slices bread of your choice
- butter
- Crack eggs into a wide, shallow bowl. (I find that a pie plate works well.) Add milk and whisk to combine. Add vanilla and cinnamon, stirring until mixed.
- Heat nonstick frying pan or griddle over medium heat. When warmed, coat bottom of pan with butter. (You don’t have to use the butter, but it will add more flavor to the french toast.) Dip bread into egg mixture, flip, and coat other side.
- Remove excess egg from edges, if you don’t want to have scrambled egg fringe. Place in prepared pan, and cook for 3 minutes or until golden. Flip and cook for another 2-3 minutes.
- Depending on the size of your pan or griddle you can cook multiple pieces at the same time.
- Transfer to a serving plate, top each slice with butter, and serve with maple syrup, powdered sugar, or your desired topping.
- *I don’t measure the milk. I add a “splash”, which is close to 2 tablespoons.
