A (French) Toast to Sunday Brunch

Mmmm, brunch. Hands-down, this is the best part of my weekend. I love a diner as much as the next New Yorker, but I was raised in the Midwest on the kind of French toast that will have you longing for lazy Sunday afternoons in your kitchen. This is what I usually make for one person… but feel free to double if you’ve got company…

By K

You’ll need:

3 slices of bread (switch up as you prefer, but it can be done with wheat, white, multigrain… up to you. Rye may not be the best choice here)

1 egg

milk (I prefer skim, but use whatever floats your boat)

ground cinnamon

nonstick cooking spray or butter

Optional:

Powdered (confectioner’s) sugar

blueberries/strawberries/fruit of your preference

Crack your egg into a bowl and break up the yolk with a fork. Add a splash of milk and stir until blended (think a little thicker than scrambled-egg consistency). Sprinkle in a pinch of sugar and a little cinnamon and stir one last time.

At this point, take a small frying pan either sprayed with nonstick cooking spray, or coated with melted butter, and heat over medium/medium high.

Dunk each slice of bread, one at a time, into the egg mixture, thoroughly soaking it but without making it soggy, and place into the pan. Sprinkle a little extra cinnamon on the sides facing up, and wait a couple minutes before turning over. If you like crunchier french toast, leave a little longer before flipping.

To serve, stack ‘em and dust with powdered sugar. Accessorize further with butter (real or even the spray, low-to-no-calorie spray stuff) and syrup, and you’re ready to knock out that hangover. If you have a little fruit on the side to garnish, adding a berry here or there to your fork with a bite just makes it all the more heavenly.