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| Soaking the bread in the batter |
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| Good amount of butter in the pan |
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| Get cooking |
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| A couple sunny side up eggs to go along side |
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| The spread |
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| My first plate |
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| And the second.... |
Sliced bread (I used challah)
1/2 Cup whole milk
4 Eggs
1 Tsp maple syrup or honey
1/2 tsp of cinnamon, cardamom, ginger, nutmeg
1/4 tsp salt
1/2 tsp almond and/or vanilla extract
Sliced Fruit
Directions:
Mix together milk, 2 eggs, maple syrup, spices and extracts into a deep dish. Place the sliced bread in the batter and let sit for 10-15 minutes, turning over half way through. Make sure it's soaked all the way through.
Melt butter on a pan over med/high heat. Place bread in pan and reduce heat to med/low. Put a lid (another pan) over the bread so that it cooks the inside more quickly and doesn't burn the bread. Flip once it's nice and toasty. Cook the other side with the lid on.
Put another pan on high with a bit of oil or butter. Once it's HOT, crack the other two eggs. Let it cook on high for about 20-30 seconds and then reduce heat to VERY low. Cover the eggs with a lid as well so that they cook without having to flip them (if you don't like runny, then flip them). Turn heat off right before they are cooked through and keep the lid on. The residual heat will cook them to sunnyside up perfection.
Serve with sliced fruit.
