Jul. 13th, 2009

Breakfast for dinner! Turns out both french toast and scrambled eggs are ridiculously easy to make, and scale down very well. One egg gets you about two slices of french toast.

I'm not going to bother posting recipes for my own or anyone else's edification, because both consist of approximately three ingredients.

French Toast:
-- Next time, a little more vanilla and a little more cinnamon. I didn't want to add too much of either, and I think I went the other way. Wheat bread is really boring, so more flavor would have been excellent.
-- Also, try with powdered sugar and jam, instead of syrup. I anticipate great things.
-- I really dislike soggy french toast. It just occurred to me why that happens: the egg soaks into the center of the bread, and never quite cooks all the way through. At least, that's my theory. Thus I conclude that when the recipe says to hold bread in egg mixture for several seconds to soak, it is not talking about my bread, which is like a slightly-more-edible sponge. If I'm using this kind of sandwich bread, I really don't need to do more than make sure that egg has stuck to the whole bread.

-- Three was maybe too much. Accordingly, need to use less than a whole sausage. The pepper and onion was probably about right.
-- I can think of nothing else to say other than yum.

Also, it's nice that if I make dinner, I can feel perfectly justified and not at all guilty when I throw things away that I do not want to eat, like soggy french toast, especially when there are more eggs in the pan.



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