STORY BY SHELBY JENSEN
I love breakfast. Eggs, pancakes, French toast — you name it, I’ll eat it any time of the day.
Hubbell breakfast used to be the best part of my morning, but I have an 8 a.m. class this semester.
Waking up early to make the freezing journey to real food no longer seems like a very good option.
It seems like I’ll have to eat cereal every morning and be sad.
If only I could have real breakfast, any time of the day, right in my dorm, that would be swell.
That’s exactly the idea of the “French Toast in a Mug” recipe I found on Pinterest. There are a bunch of recipes for things “in a mug,” and I’ve always been curious about them, so I finally decided to try this one.
The recipe looked just like one for normal French toast, except microwaved (and in a coffee cup, of course).
I made two mugs of this so I could share with my roommate. They were fairly large, so I doubled the egg mixture.
I used all of it, which was a mistake. My roommate’s cup had a lot of concentrated egg at the bottom. She insisted they were tasty, but that’s just not what you want.
My dorm-approved 700-watt microwave cooked them a little slower than the instructions suggested (about three minutes compared to their two).
Other than the small issue with the eggs, the rest was a lot like real French toast, and the small pieces make it really easy to eat.
The mixture distributed itself nicely throughout, but I don’t think I added enough cinnamon – my roommate and I both put extra on afterward.
I also left out the vanilla extract, but I would definitely use it next time. You could add sugar to the mixture if you like it really sweet.
My biggest mistake was not having syrup in my room because French toast just isn’t the same when it’s not drowning in syrup.
All in all, this recipe is 100 percent worth waking up five minutes early for. Please try this at home.
Bread (any kind works)
Vanilla extract (optional)
Butter the insides of the mug
Cut or rip bread into cubes to fill mugs
Mix together one egg, three tablespoons of milk, one-drop of vanilla, and some cinnamon with a fork
Add the mixture to the mug, smash it a little, allowing bread to soak it up
Microwave for one minute, then in 20-second increments until the eggs are no longer runny. Enjoy.