Monday, May 14, 2012

Mother's Day French "Toast"

For mother's day, my sister and I made my mother breakfast for what looks to be the 20th year running. We have made a few catastrophes in the past, but this one turned out scrumptious!

-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

-Frying pan
-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"!


1 comment:

  1. Looks super yummy! I love the idea of using a Crumpet instead of bread too. Thanks so much for linking up to Creative Thursday this week. I can't wait to see what you link up next week. Have a wonderful weekend.