Local Cooking, Breakfast Edition

Breakfast is the most important meal of the day. However, when you're a student it can be awfully hard to a) remember to eat it (or anything for that matter) b) be conscious about what you choose to eat in the morning. As great as they may be, Lucky Charms and Captain Crunch are simply not going to cut it. Here is a recipe for a tasty, easy,organic, local breakfast fave that will get you up in the mornings faster than any leprechaun could.

French Toast

Makes 3 servings (2 slices each)

Prep time: 5 minutes

Cook time: 15 minutes

Cooking utensils you'll need:

• A frying pan (cast-iron works best)
• A larger size bowl (to dip the bread into)
• A whisk (or fork if you don't have one)  
• Measuring cups

Ingredients you'll need: 

• 6 slices of bread (try Whole Wheat and Apricot bread from Bread by Matt-you can find him at Moss Street Market or The Winter Farmers Market)
• 2 free-range eggs (get them from Glamorgan Farm, or if strapped for time, Market on Yates)
• 2/3 cup of milk (Soy or Almond milk will work too)
• 1/2 cup seasonal berries (try the Root Cellar or get them straight from the source, like at Gobind Farms)
• 1/4 teaspoon ground cinnamon (optional)
• 1/4 teaspoon ground nutmeg (optional)
• 1 teaspoon vanilla extract (optional)

Directions:

1. In bowl, mix eggs, milk, cinnamon, nutmeg and vanilla together. Whisk till all ingredients are integrated
2. Lightly grease frying pan and put over medium heat
3. Place bread slices into egg mixture (make sure to get both sides)
4. Put bread slices into pan and flip occasionally till both sides are golden brown
5. Use seasonal berries ontop of french toast to finish!

TIP: Instead of syrup, try putting some delicious local artisan spreads on top of your french toast (before the berries). Caramel Apple Butter, Peach Cardamom or Raspberry and Blackberry Patch Jam anyone?