Breakfast is my absolute favourite meal of the day. I don’t know whether it is because I am just extra hungry in the morning or whether it’s just the heartiness of the foods I choose to eat, but breakfast just seems to taste better than any other meal. Pancakes are my absolute favourite, but I also adore muffins, oatmeal, eggs cooked any way, fruit salads, granola, yogurt, smoothies, toast with peanut butter melting onto it, fried potatoes – makes me wish it was morning all the time!
The unfortunate part of rushing around in the morning trying to get ready for work (Did I mention that I woke up this morning at 8:00? That’s 10 minutes AFTER I am supposed to be at school and at the moment that my class starts to show up in my classroom…lucky for me I have a very wonderful and understanding principal whose wife also missed her alarm clock this morning…) is that I don’t always have take time for a big breakfast.
Enter quick and hearty breakfast meals. Like French Toast. The fruited (I know, “fruited” isn’t really a word but I’m not sure how else to describe it) syrup makes use of the large amount of berries and peaches I packed into my freezer this summer along with yummy maple syrup from the farmer’s market. Quick, yet satisfying in a “Sunday morning brunch” kind of way.
1 egg milk of any kind (soy, rice, cow’s, whatever) 2 slices of bread
(for more than one serving just double or triple the number of eggs)
Beat the egg in a shallow bowl (your bread should fit nicely into the bottom without the edges curling up). Beat in about an equal portion of milk. If you really have a sweet tooth you can add a little maple syrup here, I don’t bother anymore. Warm up a frying pan on the stove and add a little oil or butter to prevent sticking. Drop your bread in the egg mixture until it soaks up some egg mixture (turn it over if you need to) and use a fork in the corner of the bread to pick it up and plop it in the pan. Repeat with the second piece of bread. Flip the bread over when it is brown on one side. When both sides are brown – time to eat.
This is good with a number of toppings (maple syrup or molasses being the most traditional). Lately I have been making syrup with fruit (thanks to Mom for the idea). Here’s how to do it:
Place some maple syrup in a small frying pan or sauce pan. Add some berries or chopped peaches or both. Cook until warm and bubbly. Yep, that’s it. Nothing standing between you and some yummy fruited syrup but a few minutes in front of the stove (and since you have to be there to cook the french toast anyway, why not?)
If you have any quick and hearty breakfast ideas I’d love to hear them!