Saturday mornings, for me, usually contain a window of time for which the possibilities of the day ahead appear endless. Because I’m smart I know that in order to narrow down the days prospects two things are essential, a clear head and a full belly. I accomplish this feat with “Toast by Mel”; dubbed so by a beloved Inn proprietor my version is a close relative to the French with one important tweak -Greek yogurt in place of the milk. Smothered in Agave Syrup (Paul) or Maple Syrup (me, I’m a purist), this breakfast is just what you need to get your Saturday off on the right foot.
Toast By Mel
serves 2 (easily doubled or tripled)
6 slices hearty grain bread
1 cup of greek yogurt (I used 2 percent fat)
1 teaspoon ground ginger
2 teaspoons ground cinamon
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
butter for frying
In a medium sized bowl, large enough to fit the slices of bread, combine the egg, yogurt, spices, and vanilla until well blended. One by one dip the bread slices into the yogurt mixture making sure that the entire surface area is completely saturated.
In a medium, large griddle or frying pan melt the butter over medium heat. gently fry the slices of bread for about three minutes per side or until browned and lightly crisp on the edges.
Serve immediately with Agave, Maple Syrup, Powdered Sugar, and some delicious summer berries. Enjoy.