- Serves 4.
- 2 large or 3 small (organic farm fresh) eggs
- 1 Tbsp butter or oil
- 4-5 slices whole grain or sourdough bread
- 1 Tbsp milk or water
- Cinnamon powder
- Real maple syrup
Ann Stone suggests if you don’t have enough eggs to serve everyone breakfast, stretch them by making French toast. The recipe is great for bread with a little age on it and is fairly firm in texture.
Break eggs in a shallow bowl and add a splash of milk or water. Mix thoroughly with whisk or fork so that none of the translucent egg white remains.
Meanwhile, in a griddle or large frying pan over medium heat, add butter or oil, only enough to prevent sticking.
Dredge bread slice in egg mixture, turning over so that it absorbs egg mixture. Place on hot griddle or frying pan. Sprinkle with cinnamon. Cook 4-7 minutes, depending on bread thickness, turning once midway.