French Toast with a Fresh Berry Yogurt sauce

The boys woke up hungry, and I woke up with the urge to cook. Sorry for not having pictures of the "work in progress" stage...I wasn't even thinking about it....hopefully I'll get better quickly for that one!


Don't mind the kiddie plate, the only one who still had a whole piece left when I remembered to take a picture was Mr. T...lol

Ingredients:

For the French Toast

• loaf of sliced bread (I just use regular sandwich breach)
• 4 eggs
• milk (I don't measure, but I add a bit to help mix up the eggs)
• a sprinkle of two of cinnamon
• a springle of nutmeg
• powdered sugar (just enough to dash on the top of the bread)

For the Fresh Berry Yogurt Sauce

• pint of fresh strawberries: rinsed, de-stemmed and chopped
• pint of fresh blueberries: rinsed, making sure there are no stems attached still
  
• raspberry yogurt (I used the German type, as it's not as sweet as the American type: very similar to greek yogurt)
• whipped cream
  

whisk together the 4 eggs, milk, cinnamon, and nutmeg. Heat your skillet to a medium heat (make sure it's not too hot, as the bread will burn too quickly). Dip bread into the egg mixture, and make sure all area is eggy, both sides. Place it in the fry pan, flip when it starts getting brown on the side that's facing down (about 1-2 minutes depending on how high the heat is). When both sides are brown put on a plate, and put it on low, low heat in the oven, as you'll want to keep the already done toast warm while you're cooking the others. Do this until all the egg mixture is gone, I got about 10 slices of bread coated with the mix of 4 eggs.

After the french toast is done, take a bowl, and dump the strawberries and blueberries in, and pour raspberry yogurt over the top, gently mix together, careful not to mash the fresh fruit.

Assemble on a plate with warm french toast, yogurt sauce, and whipped cream on top. Everyone, including Pookey and Mr. T LOVED it!