It’s still March Break here, so our mornings have been leisurely and relaxed. I decided to make French toast for breakfast the other day.

French toast, full of eggs, milk, cinnamon-sugar and maple syrup, is not a standard breakfast food for us. Neither are pancakes. We all tend to feel a fatigue-ish slump halfway through our day if we consume sugary or highly processed products first thing in the morning. So muffins, pastry, or sweetened cereals are usually out. No pancakes or French toast on school mornings, either.

But during March break, no one gets up early. We lounge around in pjs, have coffee and watch cartoons. Continue reading “Special treat: sweet, sugary breakfast foods”