Saturday morning I woke up craving a real breakfast (not just a cup of coffee, not an apple, not a Luna bar) but didn't feel like waiting out in the cold for an hour for a seat at one of Portland's many great breakfast joints. There is just no way around it. So I decided to make breakfast at home, remembering that up my sleeve I had a very easy peazy recipe that would produce great results.
I used my sister Ashley's recipe - which is worth noting because she is the Queen of Sweet Breakfasts. She's the kid that asked for a waffle maker on her twelfth birthday and can freakishly put away STACKS of pancakes, waffles and french toast in one sitting. It blows my mind.
So, here is her recipe:
For 2 people
6 slices of thick-sliced white bread
3 cups milk
2 tsp cinnamon
3 small slices of butter
a handful of blueberries
1. Break eggs into a mixing bowl (or a wider, shallower dish if you have one) and beat lightly with a fork. Stir in milk and cinnamon, making sure that all ingredients blend.
2. Put a large skillet on the stove at medium heat, add a slice of butter.
3. Dunk piece of bread in the milk mixture so that it is soaked and then place in the skillet once the butter is melted and spread evenly.
4. Flip the piece of bread after a minute, and continue to flip every minute or two until both sides are a medium brown color (it will be splotchy brown and white, this is the way it's supposed to look).
5. Repeat steps 2-4 until all bread is toasted.
Serve with powered sugar, blueberries, and maple syrup.
And bacon on the side.
Did you have an amazing breakfast this past weekend?