We are currently having the carpets cleaned and all the noise is really distracting! I usually like to go someplace quiet when I do this, but…that’s not gonna happen right now. So.
Another breakfast for dinner. I’m still on my spending freeze, so I’ve been digging around to see what I have on hand. Since I found a partial loaf of Ezekiel bread in the freezer, and since I love bread, and since I love bread with lots of margarine, and since I love syrup, well, you can see where this is going. I found a recipe over at Love & Lemons and tweaked it just a little.
First of all, I seasoned mine with cinnamon and cloves, and added black salt to give it more of an eggy taste. The Wayfare sour cream was used to fatten it up a little, it’s optional (you could also add 1 or 2 Tbsp of full fat canned coconut milk, or omit altogether). I halved the recipe for a single serving:
I used my largest pan so I’d be able to cook the French toast and veggies together. Saute the veggies in olive oil over medium heat, sprinkled with salt & pepper. You can use another oil if you don’t think you’ll like the olive oil taste on your French toast (I think it’s great). When the onions just begin to soften, it’s time to start the French toast.
Adding my tomatoes at the last moment, when the French toast is pretty much done. I also threw in some Wayfare bacony bits. They’re nice when they soak up the juice from the veggies and get a little soft.
Served with maple syrup. I recommend cutting off a piece of toast, and getting a few veggies on your fork with it. A big fat raisin with a piece of garlic and onion, together with maple syrup-covered toast, is really wonderful.
What’s your favorite thing to eat with French toast?