French Toast

• 2 whole Large Eggs
• 3/4 cups Milk
• 1 teaspoon Good Vanilla
• 1 pinch Cinnamon
• 1 dash Salt
• 6 whole English Muffins
• Butter, For Cooking The French Toast

1. I woke this a.m. thinking of French toast. It was an icky windy cold night and the weather didn't look much like it was going to improve. Comfort food on cold windy days, yum!
2. French toast will help, but I was all out of sourdough bread. Oh wait, I have sourdough English muffins that'll work right.
3. Here ya go.
4. Preheat your oven to 350F (yes, your oven). Now whisk the eggs, milk (any kind, I combined skim milk and half-and-half because I didn't have a full amount of either). Add the rest of the ingredients (except the English muffins) and whisk well to combine.
5. I split apart 6 muffins, then heat some butter in a nonstick skillet over medium heat. Dip the muffins in the egg and milk mixture and cook in a skillet for 2-3 minutes per side. Add more butter if needed. As the pieces brown, place them on a baking sheet and pop them in the oven for 8-10 minutes. Baking in the oven makes them puffy and does not brown them any more.
6. Serve with heated syrup and maybe some fresh fruit.

eggs, milk, vanilla, cinnamon, salt, english muffins, butter

Taken from tastykitchen.com/recipes/breakfastbrunch/french-toast/ (may not work)