I was browsing through the blog recently and realized that I hadn’t done a breakfast post in a while so I decided to fix that quickly. French toasts are pretty easy and quick to make. I remember the day my mum taught me how to make them; I was about 9 and was bored of the traditional breakfast options. My mum made the process fun by cutting the bread into different shapes to make the french toast. I didn’t do that today but for those who have kids and are willing to experiment, you can try that out. I also decided to serve my french toast with tomato egg cups. Who remembers my bread and egg cups? Ah good times in the kitchen! Enough rambling from me, enjoy your french toast.
French Toast
2 slices of bread
2 medium eggs
1 teaspoon Icing sugar (optional garnish) or Syrup as garnishing
1 tablespoon of butter
Method
Break your eggs into a bowl and whisk them till they are properly mixed.
In a pan start to heat up your butter on medium heat.
Dip the bread in the egg and place in the pan with the butter.
Fry bread on both sides till brown.
Serve with icing sugar or Syrup.
Tomato Egg Cups
2 Large eggs
1.5 tablespoons of blended tomato and pepper mix
1/4 bulb of chopped onions
A pinch of salt
A pinch of seasoning of your choice.- Chicken flavoured seasoning is preferred.
1 tablespoon of oil
Method
Whisk the eggs in a bowl and set aside
Mix in the tomato/pepper mix, onions and add your seasoning
Grease the muffin pan with oil and pour the egg mix into the pan
Heat up your oven to about 350 F and place the egg pan in the oven for about 15-20 minutes.
Serve with your french toast.
I decided to add some potatoes to my breakfast
3 comments on “French Toasts and Tomato Egg Cups”