English Muffin French Toast

Friday, March 27, 2015

Do you ever get a recipe or craft idea stuck in your head and you just can’t stop thinking about it until you have gone to the store, bought the supplies, and then accomplished that task? This happened to me the other day while I was browsing Pinterest. (Doesn’t it always happen after browsing Pinterest?!?) This time it was English Muffin French Toast. I love all things breakfast-y so this looked like something I would love! Swapping out the typical bread for English muffins adds a new delicious twist to French toast that is sure to make it a regular at your breakfast table!

English Muffin French Toast
Inspired by this recipe on The Kitchn

8 English Muffins, split
4 Eggs
¼ cup Milk
¼ cup Orange Juice
1 teaspoon Vanilla Extract
¼ teaspoon Cinnamon
4 Tablespoons Coconut Oil, divided
Berries, Powdered Sugar, and Maple Syrup for garnish

1. Turn oven on to 200 degrees. Add a sheet pan to the oven and allow to preheat while you cook the French toast.
2. Add 2 Tablespoons coconut oil to the bottom of a large cast iron pot or pan placed over medium low heat.
3. Add eggs, milk, orange juice, vanilla, and cinnamon to a blender and pulse until well combined.
4. Pour egg mixture into a 8x8 or similar glass dish and dip each English muffin half for about 1 minute per side.
5. Cook soaked English muffins in coconut oil until golden brown on each side. I had to add another 2 tablespoons of coconut oil to my pan halfway through cooking the English Muffins. Once each English muffin has cooked through, immediately transfer it to the sheet pan in the oven so that the they will all stay warm until it is time to serve.
6. Serve with a sprinkling of powdered sugar, fresh berries, and warm maple syrup


No comments: