English Muffin French Toast

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.

~M

 

English Muffin French Toast

serves one

Ingredients

1 english muffin, separated

1 egg

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)

Directions

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!

Breakfast on the Go

So I am making an attempt to eat breakfast every morning. It really is so hard for me to do- all I need is coffee to get moving and I am rarely hungry until about 11 am so I often skip ‘the most important meal of the day’. But M has always been on me to get my metabolism moving with some nutrients that will give me more energy than even coffee can. what!?! I don’t want to believe it. So I tried it along with my coffee today.

x

Super quick and easy and on the healthy side (I think) haha
Happy Friday!
~K

Breakfast sandwich
Fry an egg however you like it, runny yolk is my fave. Salt and pepper it while in the pan. While that’s frying, toast an English muffin.
Set the egg aside and quickly prepare the toasted English muffin with some shredded asiago cheese, lettuce, and bruschetta (Kraft) dressing. Wrap that little bundle of yumminess up in a paper towel and get goin!! There. Metabolism boosted. 🙂