For the Thick-Cut French Toast
- 4 slices of thick bread (Brioche, Texas Toast, or French bread)
- 2 large eggs
- ½ cup milk
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- 1 tbsp sugar (optional)
- Butter for cooking
- Maple syrup, powdered sugar, or fresh fruit for serving
Instructions
Fluffy Scrambled Eggs
- Crack eggs into a bowl. Add milk, salt, and pepper. Whisk vigorously until fully blended and slightly frothy.
- Heat butter in a non-stick skillet over medium-low heat.
- Pour in eggs. Let sit a few seconds, then gently stir with a spatula, pushing from the edges to the center.
- Cook slowly, stirring occasionally, until softly set but still moist.
- Optional: Sprinkle in shredded cheese and gently fold before serving.
Thick-Cut French Toast
- In a shallow bowl, whisk together eggs, milk, vanilla, cinnamon, and sugar.
- Heat a skillet or griddle over medium heat and add butter.
- Dip bread slices in the egg mixture, letting them soak for a few seconds on each side.
- Place on skillet and cook 2–3 minutes per side or until golden brown.
- Serve hot with syrup, powdered sugar, or fruit.
Tips for Success
- Scrambled Eggs: Low heat = fluffy eggs. Avoid overcooking.
- French Toast: Use day-old bread for best soak and texture.
- Customize: Add bacon bits to eggs or a dash of nutmeg to the French toast batter.
Storage & Reheating
- Eggs: Best fresh, but can be stored in fridge up to 1 day and reheated gently.
- French Toast: Can be frozen; reheat in toaster or oven.
What to Serve With
- Crispy bacon or sausage links
- Breakfast potatoes or hash browns
- Fresh orange juice or coffee
Nutrition (per serving)
- Scrambled Eggs: ~200 kcal, 14g fat, 2g carbs, 14g protein
- French Toast (2 slices): ~350 kcal, 15g fat, 40g carbs, 12g protein
Conclusion
This duo of fluffy scrambled eggs and thick-cut French toast delivers a warm, comforting breakfast that feels like a hug on a plate. Customize it to your taste, serve it with your favorite sides, and enjoy every bite!
