3 medium eggs
50ml almond milk
4 slices of gluten-free bread (I use schar’s brand)
10g lactose-free butter
2 tbsp maples syrup
1 tsp cinnamon
1.) Whisk the eggs and the milk for about a minute until the mixture is frothy. Place the butter in a frying pan on a medium heat.
2.) While the butter is melting, dip each slice of bread into the whisked up egg, covering both sides until it is dense and soggy. Repeat this process three more times and place each eggy bread on the frying pan.
3.) Cook on both sides for a minute, or until the bread is golden brown.
4.) Serve with a helping of maple syrup and a dash of cinnamon!