If you're in the mood, whip up some french toast!First, I cooked up the bacon. Oscar Mayer now packages their (supposedly lower fat) center-cut bacon in nice easy-store containers so I actually didn't have to even touch it! I just forked out a couple slices into the fry pan :D
French toast for one, multiply for more:
In a bowl (that you are able to fit and dunk a slice of bread into),
crack in an egg,
add a dash of sugar,
a dash of vanilla extract,
a sprinkle of salt and
a drop of milk.
Whisk up with a fork.
Once your empty skillet is about ready heated on medium and a spat of butter melts and slightly sizzles, coat the bread slices in egg (it should be completely used up) and drop them in.
I found the first side to take 3 minutes and the second, slightly less. Just lift a side with the spatula to take a peek if you aren't sure. And re-flipping is always ok.
A mistake is a skillet too hot. You will know this if your butter browns and smokes before the bread is in. Rinse your pan and start fresh.
This happens to me often enough, especially if I'm caught up on the phone or tending to a needy tot.
A side note about commercially available bread: for breakfast toast (and this recipe) we like Arnold 12 Grain or Pepperidge Farm 15 Grain bread. Sometime I'd love to try a thicker or specialty bread but for now, this is easy.
Toddler approved. Literally shoveling it in!
Fellow bacon worshiper.
