On Cooking: French Toast with Maple Syrup and Bacon

Why yes, I'm posting again about French toast.

Blame it on my previous entries that had me lurking around pinterest looking at pretty French toast pictures.

And you know what? I just had to. (HOW CAN YOU NOT, I ASK. HOW CAN YOU NOT.)

On Cooking: Scrambled Egg with Garlic, Onion and Tomato

It's not an omelette. Because omelettes look pretty and clean, and this is neither.

Image courtesy of rakratchada torsap at FreeDigitalPhotos.net.

On Cooking: French Toast Version Two

This time, crispier and drizzled with maple syrup.

THE INGREDIENT LINE-UP, AND THE HOW:

(I had already dared to post awful pictures, you know. SO YES, I DARE AGAIN.)

On Cooking: Making Really Soggy Cinnamon French Toast

All the stereotyping I'd absorbed from Hollywood has made me think putting "French" before a noun automatically makes it sound haute -- or snooty. Take your pick (exception: French fries).

Beware.
Image courtesy of Stuart Miles at FreeDigitalPhotos.net

But French toast is really just bread dunked into a mixture made up of beaten eggs and et ceteras -- milk, sugar, vanilla, hbzmdrohmaesnfgjmyrkldiy -- and fried. At least to my novice feelers, it's a simple, easy way to spice up regular toast, and a good way to start cooking -- toasting bread was probably the first thing about food preparation you learned how to do.