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Saturday, April 2, 2011

French Toast {Cooked in Coconut Oil }

We usually cook a hot breakfast on Saturdays. Mostly because my honey is not waking up at 5:00 to get ready for work. If I was the best wife ever, I'd get up at 5:00 and make him a hot breakfast every morning........we'll see if that ever becomes a habit. Anywho, French Toast is a favorite for breakfast - especially with these few little tweaks from your average french toast recipe. The coconut oil, cinnamon and vanilla are enough to knock your socks off, and get you moving any morning.

French Toast
By: Lindsay G.

6 slices of bread
4 eggs
3/4 C. milk
1 tsp. vanilla
1 tsp. cinnamon

Coconut oil
Maple Syrup

Preheat square skillet on stove over medium-low heat or a electric skillet. In a shallow and open dish, combine eggs and milk. Whip together with a fork until egg is well blended. Add vanilla and cinnamon and stir until mixed well.

Melt coconut oil over pan and spread around evenly. Make sure the pan isn't too hot so it doesn't pop oil and burn you. Dip bread on both sides into egg mixture and cook on both sides until golden brown.

Serve with butter or more coconut oil and maple syrup.

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