French Toast Using Your Own Organic  Eggs

Making this treasured treat will fill your whole home with the sweet smell of cinnamon and sugar. This is a recipe I used to make in my restaurant and still make for friends and family… every so often. It doesn’t take very long, but expect to have to make seconds… and sometimes thirds!

Here are the requirements for the eggs and bread – our example will be for 4 people

• 2 Eggs Per 3 Pieces of Bread
• 3 Pieces of Bread Per Person
• 1 Large bowl able to accommodate the mixture and bread slices

So – for our 4 hungry people we will need:

• 8 Eggs
• 12 Pieces of Bread
• 1/2 Cup Half & Half, heavy Cream or Milk
• 2 Teaspoon of Vanilla
• 3 Tablespoons of Sugar (White)
• 1 and a 1/2 Tablespoons of Cinnamon
• 1/4 Teaspoon of Salt
• 2 Tablespoons of lightly melted butter (the butter must not be hot as it will be poured into the egg mixture – we don’t want scrambled eggs!)

Step One: Add the Eggs, Milk, Vanilla, Cinnamon Salt and Sugar into a large ceramic or plastic bowl (no steel) for at least 4 minutes – making the eggs just a tad frothy.This will help to break down the sugar. Mix with a hand mixer (or blender on medium) for at least 3 minutes.

You’ll notice right now the sweet smell of the mixture… it gets better

Step Two: Once mixed well, add in the warm, melted butter. Remember, the butter must not be hot or it will cook the eggs. You should be able to stick your finger in the butter and notice its warm… and not too hot. Start mixing the egg mixture once more and while whisking, add in the butter – whisk for 1 minute.

Step Three: Heat your frying pan or griddle.

Step Four: Take a piece of bread and submerge it into the egg mixture. Take another piece of bread and do the same. Add as many pieces as will fit onto the frying pan/griddle or will fit into your bowl. When taking the pieces out – make sure the egg mixture stops dripping. If the pieces are too wet they will take a while to cook and will be too soggy. One dripped out (?really?) then place onto frying pan and let cook for about 45 seconds to 1 minute per side. Keep in mind your stove or griddle temperature may be different than mine so it may be sooner or longer.

The flip side will always take less time to cook!

Step Five: Once browned on both sides – remove from griddle and serve – no need to add powdered sugar or even syrup!

This French Toast recipe needs no syrup! – Enjoy! And if you like this recipe and want to make your own egg recipes from the freshest eggs in your side of the world – go get Dan Kennedy’s book “Make Your Own Chicken Coop” and start farming your own organic eggs!

Egg In The Hole

This breakfast tradition is sometimes also referred to “Eggs With a Hat”, or “Eggs In A Hat”.  Quite simple to make, its one of those one pan wonders!

Egg In The Hole

Ingredients:

• Pat or two of butter
• 1 Egg
• 1 Piece of Bread (any style)
• Salt/Pepper To Taste

Instructions:

1. Remove a center section of the piece of bread large enough to fit the egg through it (still in the shell – this is for measurement only)
2. Butter both side of the bread – place in hot pan that has been heated on medium-high heat
3. After about 40 seconds – turn the bread over in the pan
4. Drop 1 small pat of butter in the hole – immediately crack the whole egg and let the yolk rest in the hole (this next step depends on how well you like your eggs cooked through – we suggest you mind the rules of salmonella… and cook the egg thoroughly)
5. Cook the egg until the whites have cooked thoroughly. If you want a fully cooked egg (meaning the yolk is cooked through – much like a hard fired egg)  you can always turn the bread and egg over as one and let cook for 40 seconds or so longer.
6. Sprinkle with salt and pepper to taste
7. Place the rounded portion which were removed on top of the yolk – hence “The Hat” – Enjoy!