Monday, May 14, 2012
Mother's Day French "Toast"
-Crumpets, 2 per person
-Eggs, 1 per 2 crumpets
-Milk, 2 tablespoons per egg
-Brown sugar, 1/2 teaspoon per egg
-Cinnamon, dash per egg
-Butter, or margarine or cooking oil
First you may want to untangle your brain since my ingredient list is so crazy (trying to make it generic?). Then, in a bowl, mix the eggs and milk, then add the sugar and cinnamon and mix well. Pour the mixture into a shallow container (we have a bunch or Chinese Food take-out containers that work perfectly) and let the first 2 crumpets soak in the mixture while the buttered pan is heating up to medium heat. Place the crumpets in the pan, and flip them when they get golden on the bottom. While the other crumpets are cooking, soak the next 2 in the egg mixture, and repeat.
Tip: If you have icing sugar, add some to a ziploc bag and add a very little amount of water to the bag until the icing is runny, but not too runny. Then write on the breakfast "Happy Mother's Day"!