sweet-toothed morning

i think its important to be honest with the blogger audience that i am cultivating. i am shamelessly using my kitchen as a distraction from studying for my arabic and history of the middle east finals. that said, i woke up this morning craving something sweet...and to be a little dishonest, fast.

in any case, i had no pop tarts or eggos and saturday morning always makes me want bacon and potatoes alongside my requisite sweetness. and so i opted for quick cinnamon french toast with once frozen hash browns and quick broiled bacon strips. drooling? yeah, i was too.

shortcut cinnamon french toast

serves 1

ingredients

2 slices cinnabon cinnamon swirl bread

1 egg

1/4 cup milk

sugar for taste

1. beat egg and milk together.

2. dip bread in egg mixture, allowing it to soak up as much of the liquid as possible. remember to coat all sides.

3. over medium heat, cook egg-dipped bread it a skillet until both sides are nice and toasty.

now i didn't have any syrup, so i opted for a different sweetening trick - totally optional if you have the good maple-y stuff around.

4. sprinkle sugar to taste on one side of cooked bread and flip over carefully, cooking until sugar forms a syrupy crust. repeat for other side.

the potatoes were those valpak frozen chopped potato cakes - hash browns i guess they are called. i first broiled the bacon, 2 minutes on each side and added them to the pan to seal in some crispyness. in the remaining bacon fat i fried off the potatoes, basically dismembering their cake-y form. a quick dash of cayenne pepper and salt, and presto- breakfast!

there will be more where this came from. all hail procrastination!