I (wrongly) assumed for a period of time that everyone knew how to make a good, solid French toast. In my opinion, this is important knowledge. French toast can serve as breakfast, brunch, or dinner. Most often in this kitchen it makes brunch or dinner, because who really gets up early enough to make French toast for breakfast?! The important thing is to mix the eggs with milk (I've heard orange juice can make for an interesting substitute). Then use some flavoring: I generally choose vanilla and cinnamon. Just use these to taste!
There's something else odd about this dinner for me tonight. I made myself an egg. I have gone for most of my 26 years hating eggs. In the last month I have been going through an odd egg phase. This is my second "over-medium" egg and I am eating my weight in omelets. Oh... the omelets... I will have to try to convince the hubs to make a post about the deliciousness and photo-perfection of his omelets. I will not attempt to recreate that goodness.
SO with my belly full of French toast, egg, and sausage, here is my first "recipe."
For 6 slices of toast (thin bread):
1/4 cup-ish of milk
1 tsp. cinnamon
1 - 2 tsps. vanilla
Beat eggs until fluffy. Add milk. Add cinnamon and vanilla to taste and whisk. Dip bread into mixture first on one side and then the other. Place on skillet or griddle and cook until golden brown.
Easy-peasy. But I had to start somewhere!