Posted by: Andi Angel | November 8, 2009

Naked French Toast


I just invented this the other day when I didn’t feel like making real french toast because I don’t have a griddle.

1. Crack eggs into a bowl while a skillet or pan preheats on the stove at medium low.
Add:
2. Milk; a teaspoon to a few Tablespoons, depending on number of eggs.
3. Real sweetener; a few drizzles of honey, blue agave syrup, maple syrup or a few sprinkles of sugar or stevia.
4. a few shakes of sea salt, or regular salt, or potassium chloride (KCl) – but go easy if you use KCl because it tastes a little odd.
5. a few shakes of spice (I like pumpkin pie spice, clove, allspice or cinnamon)
6. Extract – a few drops to a teaspoon or two (depending on how many eggs you’re making). Almond is my favorite; vanilla works, maple, or a combination. You could even get brave and experiment with orange oil.

7. Whisk up the eggs as smooth as you can, then spray or butter your pan.
8. Pour eggs in pan and scrape edges into center every time it starts to set. Cook until tender and fluffy.
9. While the eggs cook, toast your bread.

You can use butter or canola spread on the toast, or not, according to your taste and health preferences. But you may not even need it, because these eggs are pretty tasty – and they’re served right on top of the bread, adding flavor and moisture.

I like to top it all with maple syrup, the way I’d eat it if I did actual French Toast.

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