French Toast

This is a very simple recipe, and fast enough that you can even make it in the morning before work. From cracking the first egg to chowing down is something like fifteen minutes.

Ingredients:
2 eggs
1 oz vanilla yogurt (approx) (a little smaller than an egg)
1/2 tsp cinnamon... I'm guessing at the amount here. A few shakes of the cinnamon shaker.
baguette
butter
topping

Procedure:

Slice some baguette. How many slices you need will depend on the size of your baguette. Mine was pretty small and I used about eight. I like to cut them diagonally to get that nice angle, plus it makes the slices bigger.

A crunchy baguette is fine, since it will soften up as you cook it, but if it's stale it'll be difficult to cut without breaking it. A baguette only lasts a few days before turning into a rock, so make sure you do something with it if you have one sitting around!

Mix the eggs, yogurt, and cinnamon. Butter a pan. Dip the slices of bread completely, one at a time, in the egg mixture. You will probably want to use a fork to flip them around and perhaps flop some egg on top of them. Slop the toast into the pan. It should cook for a minute, maybe less, then need to be flipped. Wait another minute and serve.

I like to eat my french toast with black cherry jam. Sarah likes maple syrup heated up in the microwave. Applesauce is also a good topping. Sometimes I even just put a slice of pepper bacon on my french toast with nothing else.

This recipe works just fine with regular bread too. Two eggs is about the right amount for four pieces of bread.