Knight Bites: Breakfast, over-easy


A breakfast of omelettes and French toast is a quick and easy way to get your morning off to a great start. Photo credit: Jennifer Manalili

Jennifer Manalili

Breakfast is the most important meal of the day but it can be hard to remember to stop and enjoy, or indulge in, with busy schedule and a hectic load of class work but here are two easy breakfast dishes that can be made in advance and reheated or even enjoyed on the weekends.

There are few things that are easier to make than French toast. Thick slices of bread soaked in a mixture of eggs, milk, and cinnamon, fried in a pan and serve with lots of syrup and butter. It’s indulgent but worthwhile and much easier than making pancakes. It’s best made with bread that’s a few days old or has gotten stale. Giving the bread the chance to firm up will give them a chance to hold up better to the egg mixture ensuring that they don’t fall apart or get mushy.

Omelettes are an easy dose of protein to have in the morning, and can be filled with a handful of different toppings ensuring a tasty start to your mornings. Be sure to make these today.

French Toast

Adapted from

4 eggs

1/2 cup of milk

2 teaspoons of cinnamon

8 to 10 slices of slightly stale bread


Maple syrup and fruit for serving

In a bowl, whisk together the eggs, milk, and cinnamon. Whisk the mixture until well blended and pour into a shallow bowl, wide enough to place a slice of the bread you will be using.

Melt two tablespoons of butter in a large skillet over medium high heat. Place each slice of bread into the milk egg mixture, allowing the bread to soak in some of it. Shake off the excess, and place the bread slices onto the hot skillet.

Fry the French toast until browned on one side, then flip and brown the other side. Serve hot with maple syrup and berries.

Easy Spinach Omelette

2 eggs

Handful of fresh spinach leaves

Salt and pepper

1. Crack open two eggs into a bowl and whisk with a half tablespoon of water. Heat a small or medium sized non-stick skillet over medium heat and spray with non-stick cooking spray.

2. When the skillet is hot, pour the egg mixture inside, turning the skillet to ensure that the mixture reaches all sides. When the edges of the eggs have begun to firm up slightly, use a spatula to flip each side of the eggs towards the middle so that they cover the spinach. Flip the omelette once and serve with bacon or your favorite sides.