FRENCH TOAST

A QUICK, VERSATILE & FILLING BREAKFAST OPTION
AND A WAY TO UPCYCLE OLD BREAD!

INGREDIENTS 
3 EGGS
½ CUP MILK
1 TBSP VANILLA EXTRACT (ONLY IF YOU HAVE A SWEET TOPPING)
6 SLICES OF BREAD
PINCH OF SALT
2 TBSP MELTED BUTTER (TO GREASE THE FRYING PAN) 

TOPPING: 
SWEET: MAPLE SYRUP OR HONEY & FRESH FRUIT (EG. STRAWBERRIES, BLUEBERRIES, BANANA)
SAVOURY: CRISPY BACON, TOMATO OR BBQ SAUCE, AND SOME GROUND PEPPER.

UTENSILS:
SHALLOW BOWL, WHISK, MEASURING CUP AND SPOONS, SPATULA, FRYING PAN, PLATE. 

METHOD:
WHISK THE EGGS, MILK AND VANILLA TOGETHER IN A SHALLOW BOWL. 
PLACE THE FRYING PAN ON A MEDIUM HEAT AND ADD HALF A TEASPOON OF BUTTER.
DIP THE FIRST SLICE OF BREAD INTO THE EGG MIXTURE. COAT BOTH SIDES AND LET THE EXCESS EGG DRIP BACK INTO THE BOWL. 
PLACE THE EGG-COATED BREAD INTO THE FRYING PAN AND COOK UNTIL THE UNDERSIDE IS GOLDEN AND NO LONGER STICKS TO THE PAN. 
FLIP THE BREAD AND COOK FOR ANOTHER MINUTE. 
REPEAT THIS PROCEDURE UNTIL YOU HAVE NO MORE BREAD OR EGG MIXTURE!
SERVE: PLACE THE FRENCH TOAST ON A PLATE AND ADD THE (SWEET OR SAVOURY) TOPPINGS OF YOUR CHOICE.
BON APPETIT!