Before I get to the good part, I need to take a step back and talk to you about a few things. Have a little heart to heart.
Don’t be nervous, this is all on me. It has come to my attention that I have developed a nasty habit of ‘mentioning’ recipes, promising to ‘get back to you’ about them, and totally NOT getting back to you. It’s amateur hour over here, folks. Anyways, next week will be a redeeming blog week and I’ll make sure to get all of those to you! I’ll start by adding (today) the bomb-diggity Oliebollen recipe that was given to me by a dear family friend. This is her grandma’s special recipe that has been handed down the generations– so I hope you try it and treasure it! I wanted to get her permission before posting it to the Internet, of course. In her words, “My grandma would be honored!!”. I felt honored she would share such a special recipe!
Moving on! This morning I was about ready to default to the usual yog/bluebs/cereal bowl that has been my breakfast for ages- but then my eyes rested on a lonely english muffin that was sitting by our toaster. And I remembered that we only had ONE egg left in the fridge… all this lonely food in our house! Ah-HA! My mind jumped immediately to an idea I saw somewhere… but can’t remember where, so if this was your idea, let me know so I can give you credit!
I give you: English Muffin French Toast. It truly is ten times better than plain ol’ french toast. So good in fact, that I may or may not have licked my plate clean.
Grody- I totally did lick it.
English Muffin French Toast
1 english muffin, separated
1/4 cup milk
1/4 teaspoon cinnamon
1/4 teaspoon maple extract
Plain Greek yogurt for topping (optional)
Syrup for topping (optional, or use honey)
In a small bowl, whisk together the egg, milk, maple extract, and cinnamon. Separate the english muffin into halves, and soak in the egg&milk mixture, flipping to soak both sides. Cook in a small pan over medium high heat until browned on both sides.
Top with greek yogurt and syrup, and enjoy!