Busy Mornings, & French Toast ‘à la Chinoise’

The idea of writing a blog about feeding my kiddos delicious, wholesome food came to me when my littlest, Dylan-Leigh was just a wee bebe. I – foolishly – thought that I would have all this extra time on my hands to write & inspire! But life has a way of getting in the way, & here I am – 7 years later! – writing my first of I hope many blog posts. A lot has transpired in those 7 years, perhaps most significant is my status from common-law partner & home-owner to single mom, renting a one bedroom apartment. Emeline Blue, the inspiration behind this blog, is starting high school in September! The one thing that hasn’t changed is my passion for cooking amazing food, & my commitment to keeping my kiddos happy & healthy through my culinary chops & creative spirit. I was lucky to find an 1920s-style apartment to rent, with a big, eat-in kitchen, & when I’m not sitting at my desk at my 9 to 5, trekking my kiddos back & forth from school, or – occasionally – sleeping, I’m in the kitchen. I could go on & on about me & the girlies, setting the stage (& trust me, I will, in future posts … ), but, for now, my invention of the day: French Toast à la Chinoise! I had about 10 minutes to think up breakfast this morning, 10 minutes & no cereal. I did have eggs (a staple, purchased weekly from lovely friends in Freilisberg, Quebec, on the Vermont border) , butter (I always have butter, bought in bulk & kept in the freezer), milk, maple syrup (I always have maple syrup, in cans, bought in bulk, whenever there’s a sale), & a baguette (it’s Quebec, we always have a baguette). I also had a pile of dishes that I didn’t want to deal with, or add to, no clean plates, & no clean cutlery … .


  • baguette, sliced into 1-inch think pieces, on the bias (6 pieces for two hungry kiddos)
  • 1 egg beaten
  • Splash of whole milk
  • Pinch of cinnamon
  • Butter for frying
  • Maple syrup for dipping


  • Whisk together egg, milk, cinnamon
  • Dunk baguette pieces in egg wash mixture
  • Heat fry pan at med-high heat, melt butter in pan
  • Fry bread pieces ’til golden (approx 3 minutes per side)

Serving Instructions (‘à la Chinoise’ ;)):

  • Place Chinese tea cup in the middle of Chinese soup bowl
  • Arrange three pieces of toast in each bowl
  • Fill Chinese tea cup with maple syrup (for dipping)

I thought my serving idea was genius, & I wanted to share it with ya’ll. No forks to clean! The girls were delighted, & even Dylan-Leigh (who eats slow & small portions) asked for seconds. Unfortunately there was no time for more eating, as we had to rush out the door to school & work. Fortunately, their lunch boxes were full of goodies, like lemon poached chicken sandwiches on the rest of that baguette. No time for a photo-op either! *Snap.* Next time! Remember, it took me 7 yrs to write this first blog! I can promise that you will always find great ideas here, but it may take a few tries before they are attractively presented …

*Peace Out!*