Our Sunday breakfasts alternate between pancakes slathered with berries and bananas or French Vanilla Toast. This is a simple recipe that tastes best when made with patience while listening to old French cafe music and with a cup of freshly brewed coffee.

French Vanilla Toast 4 large eggs (preferably free range or omega-3) 2 tablespoons sugar 1 teaspoon salt 1 teaspoon real vanilla 1 cup milk Break the eggs into a large flat serving plate. Beat with a fork until the color turns creamy. Add the sugar, salt and vanilla. Briskly stir into the eggs. Add the milk, stirring constantly. Continue mixing until well blended. Cut a loaf of day old French bread (TIP: I make mine using a bread machine to mix the dough and then bake it the night before) into slices. Thicker slices are chewier than thinner ones. People eat more thin slices than thick ones. Cook on a large skillet, melti

ng a little margarine before cooking each batch. When the toast has browned on the bottom, turn and cook the other side until brown. Garnish with a fresh strawberry or some other fruit or a mint leaf and serve hot. Give your family their choice of maple syrup, whipping cream, and confectioners sugar to add to their French Vanilla Toast.

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