Core Ingredients

• Eggs

• Bread

Preparation I: Eggs on Toast

• Toast bread

• Cook The Humble Egg —fried, scrambled, or hard-boiled. If it’s hard-boiled, you can slice it or mash it with a fork.

• Goes well with mayonnaise, butter, margarine, or ketchup.

Preparation II: Eggs in a Hole

• Cut out a hole in the middle of the bread. Snack on the cut-out bread while doing the rest of the steps.

• Put a bit of oil or butter in a frying pan on medium heat. Put the bread in the frying pan.

• Crack an egg into the hole. Cook it until the clear liquid starts going white where it touches the pan.

• Flip the toast so the egg cooks on both sides. If you flip it too soon and some of the whites aren’t cooked, you can always flip it back.

• Congratulations! You have an egg in a toast hole.

• Optional: add salt and pepper.

Preparation III: French Toast, or, Eggy Bread

• Crack egg into a shallow bowl (or a deep bowl if the shallow ones are all dirty). Break the yolk with a fork and mix it around a bit.

• Add a splash of milk if you’re feeling fancy. Mix that in with the fork.

• Dip bread into the egg mixture. Flip so both sides get eggy.

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• Place in a frying pan with a little butter or margarine or oil. Fry on medi- um or low just until golden on both sides.

• Can be served with lots of toppings, including: jam, maple syrup, golden syrup, honey, dried fruit, defrosted frozen fruit, fresh fruit, nuts, cin- namon, and/or yogurt. Anything that tasted good on Pancakes will taste good on French toast.