Maple french toast

maple french toast,

Add a touch of flavor to your French toast. So good they will come back for more


6 Slices of bread

2 eggs

1/4 milk or cream

1 Tbsp maple syrup

pinch of salt & pepper

1 Tbsp maple syrup for topping

1 Tbsp icing sugar​

Mix eggs, milk, syrup, salt and pepper. Dip bread in mixture (both sides). Fry until golden brown on each side. Top with icing sugar and maple syrup.





2 eggs

1 cup flour

1/2 cup milk

Pinch of salt

1/2 cup water

2 Tbsp Becel margarine

Mix eggs and flour. Gradually add in the milk and water. Add salt and margarine. Beat until smooth. Heat frying pan with a little oil. Pour batter into pan using approximately 1/4 cup for each crepe. Tilt pan so that the batter coats the full surface evenly. Cook for 2 minutes until golden brown and turn over. Can be stuffed with fresh fruits and whip cream. Sprinkle with icing sugar.

Bacon and potato frittata

Bacon and potato frittata,

Bacon and potato frittata


6 eggs

2 Tbsp Litehouse chopped chives

2 Tbsp milk

Pinch of salt

Pinch of pepper

1/2 tsp Litehouse thyme

1/2 onion

2 cups of hashbrowns/shredded potatoes

1 pkg of bacon

1 cup of cheddar cheese

1 Tbsp of ​Bertolli Extra Virgin Olive oil

Cook the bacon and cut into small pieces. Put aside. Beat the eggs with chives, milk, salt, pepper and thyme.  I shredded around 4 potatoes in my food processor instead of using hashbrowns. Heat skillet with olive oil and add onions. Once onions are cooked, add the shredded potatoes. Cook until they start to brown. Add cooked bacon and stir a couple times to reheat bacon. Add egg mixture to skillet and cover over medium heat. Takes 6-8 minutes to set. Lift edges occasionally to allow egg mixture to flow to bottom of skillet. Sprinkle with cheese and continue to cook until cheese melts.