French Toast

Today's a good morning for french toast. In my kitchen, this means cutting some thick slices of bread and sticking them in the toaster until they start to get crunchy on the surface.

My egg batter is made up of two eggs and a cup to a cup and a half of milk, a spoonful or two of sugar, and healthy doses of cinnamon, ginger, and nutmeg. Once it's all whisked together, I soak the toast in it until it's thoroughly saturated, but not so long that it falls to bits.

I fry my french toast in a hot pan coated with melted butter. Butter just makes it better. Cook the toast on both sides until it's crispy and brown then serve with more butter and real maple syrup and, of course, bacon.