When you receive 2 dozen beautiful eggs delivered delicately to your doorstep, you need to figure out what to make that is as special as they are. Scrambled and fried, of course that’s always good. Hard boiled for snacks on-the-go. Mashed into the perfect egg salad sandwich spread with pickled relish. But our favorite way to use up eggs, while making the whole family happiest (including moms who don’t reeeeeally love cooking) is with: FRENCH TOAST!
Who better to ask for a simple, healthy, and quick family recipe for French Toast than our fellow mom on the other coast, Jessica Seinfeld.
Her cookbooks are a mom’s best friend in the kitchen. She’s the one who showed us that we could puree veggies ahead of time so they’d be ready to squirt into just about ANY recipe we make during the week. The crafty little way to enhance our kids’ meals, that they never saw comin’! (Didn’t taste the difference either!) When I first discovered the trick, I swear I was standing a little bit taller in the kitchen that night. Feeling like I scored a win for “Team Mom”.
You might be getting eggs from a home-delivery service too. What busy mom hasn’t tried one, or wanted to try on? Milk and Eggs does it differently by sourcing locally and going directly to the farmers. By doing this, there is no middleman, and the savings are passed along to the customer and we get fresher foods at about %50 less cost than in the traditional grocery stores. Delivery is free. And right now there is a %10 percent off pop-up offer on their website for first time visitors.
Here’s what our Editor At Large made with her 2 dozen eggs. Breakfast for Dinner, on the fly, thanks to Jessica Seinfeld’s simply delicious recipe for her most requested FRENCH TOAST via InStyle Magazine
2 large eggs 1
cup low-fat or whole milk
2 tsp pure vanilla extract
¼ tsp ground cinnamon
4 1-inch-thick slices challah or French bread (or whole wheat bread)
1 tbsp unsalted butter
Fresh berries, maple syrup, or confectioners’ sugar, for serving
1. Crack the eggs into a large baking dish (choose one that’s large enough to hold the bread slices in a single layer). Add the milk, vanilla, and cinnamon and whisk together.
2. Slice the bread into 1-inch-thick slices (if not presliced) and add to the egg mixture. Let them soak for a minute, then flip each piece and let soak a minute more until saturated.
3. Place a large skillet on the stove and turn the heat to medium. Add the butter. Once it’s melted, swirl the skillet so the butter coats the bottom. Let the excess egg mixture drip off of each slice of bread, then add the bread to the skillet (you may have to cook in batches if your bread is too wide to fit all 4 slices in at once). Listen for a nice sizzle. When you hear that, cook until the undersides are golden brown, 2 to 3 minutes. Carefully flip and cook until golden on the second side, 2 to 3 minutes more.
4. Serve with your favorite toppings.