Perfect for lazy Saturday or Sunday morning.
Equipment
- Deep, flat plate
- Wide frying pan
Ingredients
- 2-3 slices White bread per person
- 1 Egg for 2-3 bread slices.
- 1 tsp Milk for each egg
- Cinnamon
Instructions
- Warm the pan. When hot, reduce the heat to medium-low, and add a little bit of oil.
- In a deep but flat plate, scramble the eggs. Mix in the milk and a pinch of cinnamon.
- When the pan is hot and ready, dip each bread slice in the eggs mixture on both sides. Let the extra mix to drip off and put in the warm pan.
- Cook on each side for about 2 minutes on medium-low heat, until golden brown.
Notes
- Use French or Italian style bread, Challa or Egg bread, or Texas toast bread.
- A day or even 2 days old bread is best for this dish. It would soak the eggs better, without raw middle.
- Serve as is, with maple syrup or with light cream cheese.