French Toast—an Organic Breakfast Pleasure

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It’s time for a break from my relentless “manifesto-ing.” It’s time for breakfast! After all, it’s hard to keep thinking big, hard thoughts without good food in your belly. My 3-year-old always asks for French toast with “makeup syrup.” That’s maple syrup to the rest of us. As I was making it for us this morning, I realized just what an organic pleasure it truly is.

Here is what I do:


4 pieces whole grain bread
2 eggs
1/3 cup milk
2 Tablespoons butter
Organic maple syrup


1. I start with good whole grain bread. Lately I’ve been able to buy Rudi’s Organic Bakery Colorado Cracked Wheat Bread at Wegmans. The good thing about French toast is that it’s just fine if the bread is a little stale, and whole grains get covered with so many other yummy things that kids never complain if you make it with hearty bread.

2. Then I get out the eggs, which I am fortunate to get from my mother’s farm (she’s gone, but the chickens are still laying!). They are all shapes and sizes and colors, including green and blue. They are awesome.

3. I put the eggs and milk in a wide shallow bowl and mix them up with a fork.

4. Melt the butter in a large skillet (I prefer cast iron). I love Organic Valley Pasture Butter. You know the cows that made that butter have a good life!

5. Dip the bread into the milk and eggs, cover it with the mixture, and put it in the skillet. Turn it over once and cook until it’s done.

6. On the plate, add the organic maple syrup. I’ve been buying Coombs Family Farms certified-organic pure maple syrup, and it’s really, really good. I mean it!

This breakfast for two is even better if you make some organic bacon to go with it. But that’s a once-in-a-while treat, while the French toast is something quick and easy that you can make anytime.

And now…back to work!


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8 Responses to French Toast—an Organic Breakfast Pleasure

  1. Donna in Delaware March 12, 2010 at 10:23 am #

    STOPPPPPPPPP! I’m starting to drool. Ummmmmmmmm. You have made me so hungry! I’m going to go downstairs now and make some wonderful organic buckwheat flour pancakes with organic maple syrup and fresh cream butter. I’d better stop eating so many of these because I’ll put on too much weight. Once I start, it’s hard to stop.

  2. Liza (Good to Grow, in Albuquerque) March 12, 2010 at 1:30 pm #


  3. Helen March 12, 2010 at 4:25 pm #

    Can we place an order (complete with ‘makeup’ sauce) for June please when we come over?!

  4. michelle victoria March 16, 2010 at 2:40 pm #

    Great recipe and reminder to many that organic means good, as in delicious, food. I had an organic coffee house many years ago and was always surprised when customers would comment that organic tasted so good…gee, that is how food is supposed to taste.
    I think that we can get so caught up in our “fight” for clean food that we sometimes forget to talk about the taste benefits.
    A great reminder for me to post more recipes as well at

  5. Becca March 23, 2010 at 3:49 pm #

    So I do a variation on this using the sprouted grain bread (Ezekiel usually) and instead of milk, I use either coconut milk or cream top yogurt, a couple of eggs and some cinnamon and nutmeg mixed right in. The thicker formula soaks in and crisps up the heavier bread without making it soggy. Top it with either organic butter or coconut oil and real maple syrup of course!

  6. Shaneeka r . May 12, 2011 at 12:23 pm #

    yuuuuummmmie 🙂 ouuu lala in my tummmeh .

  7. paul May 3, 2013 at 2:50 pm #

    Hi just wanted to give you a brief heads up and let you know a few of the images aren’t loading properly. I’m not
    sure why but I think its a linking issue. I’ve tried it in two different internet browsers and both show the same outcome.

  8. Kelli Prieur May 3, 2013 at 5:13 pm #

    This looks amazzzing! And you look so vibrant and healthy and glowing! I’m up for trying whatever it is you’re eating! 🙂

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