French toast has always been one of my favorite breakfasts!
My Dad would make it often, and it was probably one of the first things I learned to cook myself. Then, when I was pregnant with our oldest (and going through Bradley Method classes), I started making it with just eggs, bread and cinnamon (no milk!) for a protein-rich breakfast, and that recipe has stuck through the years.
It’s easy to dress this one up for the holidays with a cookie cutter and some strawberry syrup. I like to cut the edges into pieces and set the hearts on top for a cute and tasty morning treat!
- 4 slices of bread
- 2 eggs
- cinnamon, optional
- Heat a griddle pan to medium heat.
- In a shallow bowl, beat two eggs well. Sprinkle a generous amount of cinnamon on the eggs and swirl with a fork.
- Dredge both sides of each piece of bread in the egg mixture and immediately set on the hot pan. Flip when the first side is golden brown and cook the second side.
- Use a cookie cutter to cut out your shape and cut the remaining bread into bite size pieces. Lay the hearts on top and top with homemade strawberry syrup.
Do you serve a special Valentine’s Day breakfast?