French Toast Breakfast Platter

Ingredients

• 4 slices thick bread
• 2 whole egg
• ½ cup milk
• 1 tbsp sugar
• 1 tsp vanilla extract
• ½ tsp cinnamon
• 2 tbsp butter
• 4 whole breakfast sausages
• 2 cups salad greens
• 1 whole banana
• 4 whole strawberries
• 2 tbsp maple syrup

Instructions

1. 1

   Grab a wide, shallow bowl (a pie dish is perfect) and crack in both eggs. Pour in the milk, then add the sugar, vanilla, and cinnamon. Whisk hard for a good half minute until it looks smooth and a little frothy with no ropey egg white swimming around. That even mix is what soaks into every slice and gives you custardy insides.

2. 2

   Set a skillet over medium heat and lay in the sausages. Let them cook slowly, rolling them a quarter turn every couple of minutes so every side goes deep golden-brown. Give them about 10 to 12 minutes total — they're done when they feel firm to a poke and the juices run clear, not pink. Slide them onto a plate and loosely tent with foil to stay warm while you do the toast.

3. 3

   Wipe out that same skillet, set it back on medium, and drop in 1 tablespoon of the butter. Let it melt and go foamy, then swirl it to coat the pan. When the foam settles down, you're ready — if it's browning fast, nudge the heat down a touch.

4. 4

   Take a slice of bread and lay it flat in the egg mixture. Count to five, flip it, and count to five again. You want it soaked through but not falling apart — thick bread is your friend here because it drinks up the custard without turning to mush. Let any extra drip off before it goes in the pan.

5. 5

   Lay the soaked slices in the hot buttery pan, as many as fit without crowding. Cook about 2 to 3 minutes on the first side — don't peek too early. Lift a corner, and once it's a lovely golden-brown, flip it. Give the second side another 2 minutes until it matches. Add the rest of the butter and repeat with the remaining slices.

6. 6

   While the last toast finishes, prep the fresh stuff. Peel and slice the banana into coins, and cut the strawberries into halves or quarters so they show off their pretty red insides.

7. 7

   Scatter the salad greens across one side of two plates as a fresh, leafy bed. Pile on the sliced banana and strawberries — a little color makes the whole plate feel like a treat.

8. 8

   Arrange the warm French toast and the golden sausages alongside the fruit and greens. Drizzle the maple syrup generously over the toast so it soaks into those crispy edges, and carry it to the table while everything's still warm. That's brunch — dig in.

Tools you’ll need

• large skillet
• wide shallow bowl
• whisk
• tongs
• spatula
• cutting board
• knife
• aluminum foil

More recipes like this

• 

  Cinnamon Roll Pancakes

  20 min

• 

  Stuffed French Toast

  25 min

• 

  Country Breakfast Plate

  22 min

• 

  Greek Yogurt Pancakes with Peaches & Compote

  20 min