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Breakfast Night - Cinnamon French Toast and Scrambled Eggs

Breakfast night, a glorious night of fist bumps and happy family members. This time I chose to treat them to cinnamon French toast and scrambled eggs. Seems pretty straight forward, but maybe I do it just a little different than your used to.

BLOG POSTINGS > Everyday Meals

Breakfast Night - Cinnamon French Toast and Scrambled Eggs

by zirbirt

So, I like to have basic themes for my dinners. Using things like Taco Tuesday, Leftover Night, Fishy Friday, and Breakfast night, lets my convey to my family what's for dinner, without having to tell them exactly what I am making. It also motivates me to make the meal more surprising.

Where Leftover night gets reactions like "Oh God" and "what now"... Breakfast night is met with cheers and fist bumps. It seems people in my house love breakfast food. One of the favorites around here is Cinnamon French toast and scrambled eggs. So, here is how I make it... but first lets check the mats.

Cinnamon French Toast
1 loaf bread (homemade basic white works really well)
4 eggs
2 cups milk
2 Tbs Cinnamon
1 tsp Nutmeg
1 tsp Vanilla
1 Tbs sugar

1/4 cup sugar
1 Tbs cinnamon
honey (optional)

Scrambled Eggs
5 eggs
1/2 stick of butter
Dried Parsley and/or chives
dash salt

For the bread, I like to make a loaf in advance and bake it at about a 70% rise, instead of letting it rise all the way. This is just preference, but this small loaf ends up more dense and just seems to result in a better texture for me.

I slice the entire loaf into 1/2 - 3/4 inch slices then lay them out on a bakers rack for 30 mins to an hour to get dry.

Then I drop 4 eggs into a medium bowl, add in the cinnamon, nutmeg, sugar and vanilla and whisk it.

I then add 2 cups of milk and whisk again.

I then clean my whisk, because I am going to be using it for the eggs...

Next up, I take 1/4 cup sugar and 1Tbs cinnamon and combine them in a paper plate. and set it aside

Now I heat my skillet over medium heat. Note, eggs do not like high heat, you want to cook at about 5 maximum for this. French toast is not like pancakes. High heat will lead to rapid blackening.

So, while my skillet is heating, I get a medium saucepan, and put it on a turned off burner. I then add 5 eggs and whisk it up. Then, I add 4 Tbs of butter to the pot.

Then I turn the pot to medium-low, and whisk it up every so often.

Now my skillet is about warmed up.. so I stick my bread (2 at a time) into the bowl of goo I made earlier.. and flip it over once, letting each side just sit there for about 20 seconds.

I lift each slice and let it drip a bit to get rid of the excess and lay it on the griddle (after spraying the griddle with cooking spray of course).

The next few minutes, I pay attention to both the toast and the eggs at the same time.. Basically, I lay toast in griddle, whisk the eggs, flip the toast, whisk the eggs, remove the toast, whisk the eggs.. I do this till the butter is fully melted in the eggs.

Once the butter if fully melted I add any dried seasonings, a little parsley and chives for me. (Do not add salt at this point. Salt will extract the moisture from the eggs and leave you with a wet finish, salt always goes at the end with eggs).

I remove the pan from the heat (set it on the counter) and whisk it up a bit.. then spend about a minute playing with my toast, and put the pan back on the heat. I want to prevent my eggs from getting too much heat. Now its time to start really whisking. You just whisk until the eggs go from the pic above, to more like the pic from below. This will happen pretty quickly.

Now, I turn off the heat, the eggs will finish on their own. If you try this, you can now add cheese, or sautéed onions or mushrooms or bacon crumbles to this, as well as a dash of salt. Make sure to whisk it up a bit.

Ok, so now I have a pile of French toast. (note while making it in small batches, you can put completed toast under foil in a 200 degree oven to keep it warm.

Now I just get my finished bread and head on over to that plate of cinnamon sugar. I lay it down on one side, then the other to coat both sides in the cinnamon sugar.

I stack the results on a separate paper plate.

Now I just lay a few slices on a plate, along with some of the eggs.. and I made a little sausage to go with it.

The toast is good as is, and needs nothing, but I like to drizzle it with a bit of honey.

That's it. Yeah I know it's basic. I felt almost silly posting it, but you never know maybe someone will get something new out of it.

The cinnamon toast, using the home made bread, is firmer and not as wet as you might be used to. It has a flavor and consistency of a hot fresh doughnut covered in cinnamon sugar. The eggs hold together nicely and have a delicate velvety texture. So, it does end up very delicious.

I know I have served this to people who swear to not like eggs and they loved it. if I had to guess, I would say they never had unscorched eggs. Egg scorching leads to a kinda funky flavor in the eggs... and eggs scorch very easily. So, whenever your making eggs, a low temp and a little patience is the key.

Hope you enjoyed it. Thanks!

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