We cook breakfast every morning on our boat, but we don't always have a lot of time (too many repeats of the snooze button). So something extra yummy but still easy will always catch my eye. When I saw this French Toast, I knew we had to try it.
Adapted from Self Magazine
You will need...
Bread! I'm a fan of Squirrely, 16 grain, or Steady Eddie bread, but use what you want. 2 slices per person should be plenty.
Peanut butter, 1 T. per person
Strawberries, 4 per person
1 T. milk/person
cinnamon and nutmeg to taste
splash of vanilla
butter for pan
NOTE: My pictures are all with half slices of bread. I did this because after seeing my husband's plate, I didn't think I could eat a whole serving. After doing it though, I don't recommend it. On a whole slice of bread, the crust works as an "egg barrier," and you need that. When you slice the bread, you lose your barrier along those edges, and the egg doesn't cook enough on those edges. Lesson learned, use whole slices!
1) Beat eggs, milk, spices and vanilla in a small bowl.
2) Slice strawberries and set aside.
3) Soak one piece of bread in egg mixture, both sides. While first piece is soaking, spread peanut butter on one side of second bread slice.
4) Warm skillet over medium-low heat. When first bread slice is ready, melt butter in pan and cook first side of french toast until golden brown. After putting first slice in pan, begin soaking second slice, PB free side only.
5) Flip first slice and place a layer of strawberries on top. Remove second slice from egg and place PB side down on top of berries.
6) Continue cooking as you would usually cook french toast. When bottom is golden brown, flip and cook other side.
7) Serve with more strawberries sprinkled over top, plus maple syrup. YUM!
PROS: This is a super filling and easy breakfast, but also a step away from the norm.
CON: Making a half portion doesn't work too well, for reasons in opening note.