English Muffin French Toast
2 eggs (or 1 egg plus 2 egg whites)
2 tablespoons sugar
1 / 4 teaspoon cinnamon
1 cup milk
4 English muffins
Warm pure maple syrup
butter or nonstick cooking spray
Beat eggs in small bowl until foamy. Add milk, sugar and cinnamon. Beat well. Transfer to a shallow dish or pie plate. (Can be made ahead and refrigerated, tightly covered, up to 3 days.)
For cooking, open English muffin, place the milk mixture, cut side down, for 4 minutes. At the same time and soak for 1 minute.
Heat a greased non-stick over medium heat. When hot muffins cook, cut it down, until golden, about 3 minutes. Turn, brown the second side, about 3 minutes.
You can keep warm in 200 degree oven while cooking remaining cakes. Serve hot with warm maple syrup separately.