Kitchen Kitten: What the French, Toast?

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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 myselfIt’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 ToastApparently, 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

Equipment:

  • Non Stick Skillet, 12″
  • Pie plate, or plate deep enough to soak the bread
  • Cookie Sheet
  • Whisk or fork

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

Instructions:

  1. Add milk, salt, and a dash of nutmeg, cinnamon and/or vanilla extract to pie plate
  2. Break eggs into plate and whisk until consistent
  3. In your non-stick skillet, melt 2 tbs of butter on a medium-low heat
  4. Dip bread, one slice at a time, into the mixture – coat both sides well!
  5. Once four slices are dipped and ready, put them in the skillet for 4minutes a side, or until browned
  6. 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!

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About missamandapearl

♥ I'm a spunky girl with a big heart and an open mind. I can't ride a bike and dislike capital letters. I'm slightly obsessed with my kitties - Daisy, Stella, Loki and Marley - but I bet if they were yours you would be, too. I laugh all the time - loudly and mostly at myself. my favorite things include, but aren't limited to: fabulous people, my fantastic husband-to-be, traveling, live music, social media, a good read, working out, furry friends, the Golden State Warriors, photography, and sushi. Everyone, including you, looks like an animal - and I won't hesitate to tell you which one. I was born and raised in the 650, spent some of the best years of my life at UCSB as a gaucho and am now a proud angelino; its taken some time, but I effing love└A.

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