Rise and Shine: Banana French Toast

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I may not be the morning person I used to be growing up (I whimper when my alarm goes off at 6am – it should be illegal to have to wake up when it’s still pitch black out, good god) but I loooove breakfast foods.  Runny scrambled eggs, sausage, home fries, waffles, French toast, fruit and granola, yogurt parfaits, smoked salmon and cream cheese…I am all over it like mud on a pig.  And given how I’m hungry only, oh I’d say, a few minutes after I wake up, it is imperative that I eat.  I am not joking.  My stomach makes gurgly noises and will start to eat eatself if I don’t feed the poor thing.  It makes me feel like a high maintenance 2-year-old at times, but I look at it this way: I get an extra delicious meal in before everyone else has even stumbled out of bed.  Yup, Deb has already inhaled a breakfast burrito before you’ve even combed your hair.  I kick butt.

Today’s breakfast: banana French toast!  Now I know there are probably an infinite number of ways to make French toast, but here’s how I do it.  If you’re using medium-sized eggs, you can go by a 3:4 ratio: 3 whipped eggs for every 4 pieces of toast.  We made 8 slices of French toast and used 6 eggs and had a little bit of egg mixture left over, so it works just fine.  After cracking the eggs in a large bowl, I pour a splash of milk in (I use 1% but whatever you have on hand should work) and whip them up with either a pair of chopsticks or a fork, whatever works for you. 

Heat your skillet or frying pan on high heat to get it going.  Drizzle a little vegetable oil when the skillet is hot and lower it medium-high heat.  Maximum-high will burn your eggs and toast, and medium isn’t “sizzling” enough to crisp up the toast; you’ll be left with soggy centres if it’s not hot enough.  Spongy and moist, yes, soggy, no.  Lift up the pan and tilt it around so the oil coats the entire surface.  And then you give your bread an egg bath! 😀  Dunk your bread in the egg mixture (I used whole wheat today) coating both sides.  Slap the bread in the skillet and let it hang out for about a minute so the edges can crisp up and the centres can cook before flipping.  Rinse and repeat for the rest of the batch.  Sift powdered sugar or cinnamon over top and add desired fruit (in my case, sliced bananas) and ta-da! 😀

I’m really excited to try out some new granola, quinoa, and dried fruit recipes, and I have a batch of breakfast photos that I haven’t posted on the blog yet, so look out for those too!  Rise and shine, y’all!

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7 thoughts on “Rise and Shine: Banana French Toast

  1. I’m also a huge fan of breakfast foods. While I do tend to favor savory, these look absolutely delicious. I wish I could eat these now!

    • Aww, thanks Sarah! 😀 And me too, even though I have a big sweet tooth, I always tend to lean towards savoury too a lot of the time. Especially home fries and the smoked salmon and eggs benny combo, YUM!

    • Aww, that’s so sweet, I’m glad you think of me! 😀 I’ve personally been thinking about those awesome Bailey’s cupcakes you made. And sticking my face in the frosting, haha. And I haven’t made the pancakes yet, but I am contemplating trying out a crepe recipe!

  2. Pingback: The Aunt Jemima Pancake Mix Experiment: Banana Buttermilk Pancakes « Ate by Ate

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