How do you prepare to play in the city of Cincinnati’s Metropolitan Men’s Singles Tennis Tournament? By whipping up homemade French toast!
My son, Ryan Bunis, played five matches during the past week, making it to the championships, held Saturday evening at the Lindner Tennis Center, Cincinnati, Ohio.
Ryan, grew up in Groton playing USTA tennis and played all four years for GDRHS. A rising senior at Brandeis University playing No. 1 on the men’s tennis team, Ryan started making French toast for his teammates during their spring break trip to California.
“My mom taught me how to make French toast,” said Ryan, adding, “It’s easy to make once you get the hang of it.”
Healthy and delicious, everyone should learn how to make this delightful classic breakfast of bread soaked in beaten egg, milk and vanilla then toasted in a pan. What a memorable way to spend a summer morning, teaching your kids to make French toast.
According to Ryan, his secret to perfect French toast is, “add a dash of vanilla extract and cinnamon.”
“Sometimes I like to spread peanut butter on top for added protein,” he said.
Add a drizzle of pure New England maple syrup, fresh berries and you’ve scored the perfect breakfast.
Ryan’s French Toast
Prep time 5 minutes and cook time 5 minutes!
2 large organic or cage-free eggs (OR 1 whole egg and 1 egg white)
1 teaspoon pure vanilla extract
1/4 cup 2 percent reduced-fat milk
Dash of ground cinnamon
8 slices bread, preferably whole wheat (pictured is Eureka! Organic Top Seed)
2 tablespoons butter
Whisk 2 eggs OR 1 egg and 1 egg white in a shallow dish. Add vanilla, milk and cinnamon, whisk to combine.
Dip 1 slice of bread in egg mixture, turn to coat both sides evenly.
Place skillet over medium heat, add just enough butter to coat the bottom, then add bread slices. Cook slices about 2 minutes each side until light golden brown. Remove from pan and repeat procedure with remaining bread slices. Keep toast warm in low heated oven.
Drizzle with pure maple syrup; serve with fresh berries.