A sudden craving for French toast paired with a leftover baguette led to a new approach to eggs cups this morning.
In each cup of a muffin tin, crack one egg and add a splash of almond milk (vanilla works great for a French toast flavor, or unsweetened for a savory option).
Next take a slice of a French or sourdough baguette (previously buttered is a bonus) and submerge one in each muffin cup. Flip it over with a fork to get the bread nice and soaked.
Bake at 350 degrees until cooked through.
They’re tasty with maple syrup for a sweet French toast inspired breakfast…
Or savory with ketchup. Cheese would be good too!
Oh, what a decadent week it was. Farewells and celebrations call for the most memorable meals. I call the first three entries, Ode to Mountain View (lunch hour).
Namesake enchiladas at Fiesta Del Mar, Shoreline in Mountain View
Penne Francesca at Pizzeria Venti, Mountain View
Vic’s Special at Country Deli, Mountain View
Mushroom Bisque in Demi Tasse at Town, San Carlos
And last but never least, French toast at home 🙂