French toast is fairly quick, really delicious, and if you don’t think about it too much, sort of good for you. It makes a wonderful breakfast. I cooked it in the evening, because I was feeling rebellious.

You will need:

• Bread
• Eggs (one per slice of bread is roughly a good number)
• Cinnamon
• Sugar
• Vanilla
• Butter
• Maple syrup (or “table syrup”)

Start by cracking your eggs into something that they can be beaten in. I used this glass measuring cup.

Before mixing the eggs (or after, I guess it doesn’t matter), add a little cinnamon, a pinch of sugar, and a drop or two of vanilla extract. Nearly all of these things are optional; french toast, without any flavourings like these, is really open to customization. This is just the way I usually do it.

Mix the eggs and goodness together.

Get a pan large enough to fit at least two slices of bread, and set it to a medium-low heat. Melt some butter in it.

While the butter melts, place your egg mixture in a shallow plate or bowl. Preferably one with butterflies on it.

One slice at a time, dip your bread into the egg mixture, turning each slice to allow the egg to coat it all the way around. The egg will make the bread soggy and susceptible to tearing, so handle it with care. Once each slice is covered, transfer it to your pan.

The egg will begin to cook in the bread. It shouldn’t need to be in the pan for much more than five minutes.

Eventually they should turn a lovely golden brown colour.

When you’re satisfied, plate it up and add your syrup.

French toast: it’s not just for breakfast.