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Classic French toast with egg for breakfast

Classic French Toast for Breakfast

A simple breakfast with a touch of French charm. These tender slices are made from the most basic ingredients. Sweet and satisfying, they're served with any topping you like — jam, chocolate sauce, or fresh berries — and they're wonderful for breakfast with coffee or tea.

UnicornSteak

Recipe author

Classic French toast with egg for breakfast

Composition / ingredients

Servings:

Eggs

Sugar

Salt

0.5

Milk

White bread

225

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 8 g

Fats 17 % 7 g

Carbohydrates 64 % 27 g

210 kcal

GI: 4 / 92 / 4

Cooking method

Cooking time: 10 min

Step 1:

Crack the eggs into a bowl. Add the sugar and a pinch of salt. The salt brightens the flavor of the toast, but it's entirely optional.
Step 2:

Beat the mixture well with a fork or whisk until bubbles form. This took me about two minutes.
Step 3:

Pour the milk into the egg mixture and whisk thoroughly again for a couple of minutes.
Step 4:

Cut the white bread into slices about 1/2 inch (1.5 cm) thick. By the way, day-old bread that's dried out a little makes even better French toast!
Step 5:

Heat a small skillet over high heat, then lower it to medium and melt the butter. Dip a slice of bread in the egg mixture, coating both sides, and put it straight into the pan to cook for two to three minutes. Lift the toast now and then to check the color — because there's sugar in the mixture, it can brown fast if the heat is too high.
Step 6:

Once the toast is golden, flip it and cook for another two minutes. Serve hot.

This amount of egg mixture was enough for nine large slices of bread for me, though that depends on the size of your eggs. It's a simple, budget-friendly, cozy dish — hard for anyone to resist! These slices are perfect with butter, jam, preserves, sweetened condensed milk, or whipped cream, so there's a sweet topping for everyone. They cook up fast — you can have them ready by the time your morning coffee is done. These used to be a regular at our table, and they tasted best of all at my grandmother's country house — only she called them not "French toast" but "Poor Knight." Over time the dish got forgotten, and I'm glad I remembered this recipe, because my family devoured these sweet slices. The aroma while they cook is irresistible! Enjoy.