Sauteed apples and cinnamon make a great topping to this favorite breakfast dish.
Crack the eggs into a flat bottom shallow dish (such as a pie pan). Using a fork or a whisk beat the eggs until fluffy. Turn a burner on to medium-high heat, and in a skillet, heat one tablespoon of the butter until it sizzles.
Put one slice of bread at a time into the egg mixture, turning to coat all sides. Place the egg-soaked bread slices (one or two at a time, depending on the size of the skillet), and cook until golden brown and the eggs are cooked through one side at a time. Repeat until all four slices of bread are cooked thoroughly.
In the warm skillet, add the other tablespoon of butter. When the butter is sizzling, add the apple slices. Sauté about 3-4 minutes, until the apples are browned and just beginning to soften. When the apples are done, put each of the French toast pieces on a plate, and top with 1/4 of the apples.
Sprinkle 1/4 teaspoon of cinnamon on top of the apples. Serve warm with a bit of syrup.
How to make
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2 tbsp butter
4 slices whole grain bread
Fresh Stemilt apples (about 8 ounces, sliced)
1 tsp cinnamon