Classic French Toast

Step 1

Crack the 2 eggs into a wide, shallow bowl (such as a soup bowl or baking dish). Pour in 0.33 cup milk, 0.5 teaspoon vanilla extract, 0.25 teaspoon cinnamon, and a small pinch of salt and pepper.

Step 2

Whisk the egg mixture with a fork until the eggs are fully broken up and no white streaks remain, about 15 seconds. The mixture should look pale yellow and uniform.

Step 3

Place a 12-inch nonstick skillet or griddle on the stovetop and turn the heat to medium. Let it warm for 30 seconds, then add 1 tablespoon butter and let it melt and coat the pan evenly.

Step 4

Pick up one bread slice, dip one side into the egg mixture for 1 second (count 'one-one-thousand'), then flip it and dip the other side for 1 second. The bread should be wet but not dripping.

Step 5

Lay the coated bread slice on the hot buttered pan. Repeat with the remaining 3 slices, arranging them in the pan so they do not touch or overlap.

Step 6

Cook the French toast without moving it for 2 to 3 minutes, until the bottom is golden brown and feels firm when you press it gently with a spatula.

Step 7

Using a thin metal spatula, slide underneath one slice and flip it gently, supporting it from underneath so it does not break. Repeat for the other 3 slices.

Step 8

Cook the second side for 1 to 2 minutes, until it is also golden brown and the bread springs back slightly when poked.

Step 9

Transfer the hot French toast to a serving plate using the spatula. Serve immediately with butter, maple syrup, fresh berries, powdered sugar, or your favorite toppings.