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English Muffin French Toast
from the kitchen of Sharmagne Leland-St. John
2 eggs
1 cup milk
2 tablespoons sugar
1⁄4 teaspoon cinnamon
4 English muffins
Butter
Pure maple syrup, warmed
Strawberries, hulled and cut into heart shapes
In small bowl whisk the eggs until frothy. Add the milk,
sugar and cinnamon. Whisk well. Transfer to a shallow
dish.
With a fork, separate the English muffins. Place in milk
mixture, face down, for about 4 minutes. Turn and soak
1 minute more.
With the butter, grease and heat a nonstick skillet or
griddle over medium heat. When hot, cook muffins, face
down, until browned, approximately 3 minutes. Turn and
brown the other side for an additional 3 minutes.
Serve with the warmed maple syrup and strawberries.
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