Breakfast for Dinner

Anytime is the right time for breakfast.

Especially when you have 12 eggs that may or may not have expired, and bread that may or may not be starting to mold, and fruit  that may or may not be starting to turn into highly concentrated alcohol.


The Student’s French Toast with plum, apple, kiwi compote and egg white scramble.

French Toast

4 whole egg
4 egg whites
spalsh of milk
dash of cinnamon (to your taste)
dash of nutmeg (to your taste)
splash of maple syrup
8 pieces of bread


Place an oiled pan on the stove. Turn the element on to a medium/low heat. While the pan is heating, crack the eggs into a bowl. Combine with all other ingredients except the bread. Mix this concoction with a fork. Take a piece of bread and drop it into the batter. Use a fork to turn the slice of bread in the egg mixture, coating both sides.

Place the egg-coated bread into the hot pan. Flip over after approximately 3-5 minutes. Repeat with remaining slices. Serve with fruit, maple syrup, eggs, bacon, sausage and whatever else your heart (and/or meager budget) allows.

Enjoy with friends and a nice cup of tea.



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