Tuesday, July 23, 2013

Summer French Toast

French toast can be a great weekend breakfast. It takes relatively little skill and effort compared to, say, an omelette, but is still more substantial than something you'd wolf down on the way to work. During this alarmingly warm summer, though, anything that involves the stove has a tendency to seem unappetizing. A garnish of fresh fruit and a subtle infusion of coconut oil will cool you right down and remind you of the fun parts of the season.


- 2 pieces sourdough bread, preferably from a bag that has been open a few days and is just on the verge of starting to go stale (Make sure you read the ingredients!)
- 1 free-range egg
- 1 tablespoon water
- pinch cinnamon
- 1/2 teaspoon coconut oil
- handful raspberries
- maple syrup to taste


1. Coat a frying pan with cooking oil and place over medium heat.
2. Whisk egg, water, cinnamon, and coconut oil in a wide, shallow bowl until well blended
3. Coat each piece of bread thoroughly with egg mixture and place in the frying pan.
4. Fry bread slices for about 3 minutes on each side, until egg is thoroughly cooked.
5. Serve hot with berries and maple syrup.

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