Pan-fried French toast

Beat the egg and milk in a shallow bowl. Stir in any of the optional vanilla, spice or sweetener you want.

Heat a little butter or oil in a pan over medium-low heat. Dip the bread in the egg mixture to coat both sides.

Cook until golden underneath, then turn with a spatula. Continue until both sides are browned and the egg-containing center is fully set and reaches 71°C. Lower the heat if the surface colors before the middle cooks.

Serve with optional syrup or fruit. The source batch is two or three slices, not three large breakfasts.