We’ve reached the third day of our weeklong salute to the most important meal. With our $25 spent at Trader Joe’s, we’ve already made this and this. And we’re just getting started.
Enjoy this treat of a breakfast:
French Toast
2 eggs
2 slices of bread
Milk
Pecans
Maple agave syrup
(Optional: cinnamon and vanilla extract)
- Place large pan on stove over medium-high heat.
- Beat two eggs in a shallow bowl. Add milk. (Plus a pinch of cinnamon and vanilla, if desired.)
- Make sure to beat the eggs until the mixture is one consistency. You should not see any yoke “bubbles.”
- Immerse toast in mixture. (Note: Since this is gluten-free bread, be sure to allow time for the bread to soak up as much of the egg mixture as possible.) Flip the bread, and soak the opposite side. Repeat for the second slice. If you allow the toast to soak long enough, you should only have a little left over egg mixture.
- On a greased pan, place both pieces of toast.
- Flip once the bottom side has begun to brown.
- Serve with pecans and syrup.
