As featured on episode 204 of Herndon Farmer’s Market with Tooran K. Shadmand.
Special thanks to Santa Cruz Produce and McCleaf’s Orchard for donating produce for this episode and The Lamb’s Quarter for donating eggs.
Episode Recipe: French Toast with Fruit
1 cup skim milk
1/2 tsp. cinnamon
1/4 tsp. nutmeg & ginger
1/2 tsp. vanilla
8 slices whole wheat bread
1 tablespoon margarine
2 peaches diced
1/3 cup maple syrup
1.To crack an egg, tap it in several places on a hard surface until the shell is broken, and pull apart with your fingers. Pour the egg into a glass and check for shells and bad smells. If it is OK, add to bowl.
2.Add milk, cinnamon and vanilla to eggs. Beat until mixed well. Melt margarine in large skillet on medium -high heat.
3.Dip one slice of bread at a time in the egg mixture to coat both sides. Place in hot skillet. Brown each side,
about 2 minutes or more. Remove from skillet.
4.While toast is cooking, use a potato peeler or small sharp knife to pull tops off of strawberries. Slice or chop
strawberries and put in small bowl.
5.Add syrup and cinnamon to bowl. Mix well. Microwave in oven for 30 seconds until warm and stir. Spoon immediately over French toast.