- 4 Eggland's Best Eggs
- 1/2 cup half-and-half cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 6 English muffins, split
- 1/4 cup butter, cubed
- Maple syrup
- In a small bowl, beat eggs. Add cream, sugar and vanilla; mix well. Soak muffins, cut side down, in egg mixture for 1 minute; turn and dip the other side just until moistened. In large skillet, melt butter. Fry muffins, cut side down, for 2-3 minutes or until golden brown. Turn and cook 2-3 minutes longer or until golden brown. Serve with syrup. Yield: 6 servings.
Originally published as French-Toasted Muffins in Quick Cooking July/August 1998, p12
Reviews for French-Toasted Muffins
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review