In the past year, I’ve shifted my focus on a lot of things – one of those changes has been spending a considerable amount of time in the kitchen, cooking and baking up a storm. I’ve perfected my stir-fry technique, developed my own special way of cooking chicken, and have a go-to recipe for lamb. I filleted salmon the other week just to see if I could find a cooked fish recipe that I could enjoy. I tried my hand at baking cupcakes, pretzels, and cookies all with the other hand firmly on a glass of wine.
It all started because I was sick of being a picky eater, and figured if I could learn how to make the things I enjoyed eating, then I would eat more. Isn’t it great when you’re right?! The me from 5 years ago would laugh at my 27 year old self, because now I absolutely love it. Being in the kitchen is such a calming and cathartic process, and there’s no better feeling than cooking something up that you as the chef can’t get enough of. This thought goes into my head each time I savor a bite – this is amazing, and I did it all myself! It’s such a source of pride, and I gift that’s so easy to share with friends and family.
Way back in the day, back when I was a litttttttle girl, my mom and I would indulge ourselves by making breakfast for dinner. Sometimes we had pancakes, other times we had waffles…and then every once in the bluest moon she would make me my favorite – French Toast. Apparently, I wasn’t as helpful as I like to remember being because I’ve avoided making it for most of my adult life. Good thing that’s recently changed for the better. I have a super simple recipe – and kind of like Yan said, ‘If I can cook, so can you!’
French Toast – Prep Time :05 // Cook Time :15
Ingredients for 2 Servings:
- 3 Large Eggs
- 3/4 Cup of Milk
- 1/8 Teaspoon Salt
- 4 Tbs Butter / Margarine
- 8 Slices (1/2″) of White Bread – Challah, Sourdough, etc
- Soft Butter
- Maple Syrup
- Optional, but I’d have it: Nutmeg, Cinnamon, Vanilla Extract, Fresh Berries, Powdered Sugar, Whipped Cream
- Add milk, salt, and a dash of nutmeg, cinnamon and/or vanilla extract to pie plate
- Break eggs into plate and whisk until consistent
- In your non-stick skillet, melt 2 tbs of butter on a medium-low heat
- Dip bread, one slice at a time, into the mixture – coat both sides well!
- Once four slices are dipped and ready, put them in the skillet for 4minutes a side, or until browned
- When finished, place the 4 slices on the cookie sheet and repeat with the other 4
Add some maple syrup, fresh fruit, powdered sugar or whipped cream and – voila, breakfast (or dinner) is served!