From the Best of the Underground Gourmet recipe book. Summers at the Britannia Mine were spent hiking in the local mountains, with stopovers at the mountain cabins. Breakfast would no doubt have been quite simple - no such thing as glamping back then. Here though is a very summery at-home-breakfast sure to give you a taste of the outdoors.
Recipes in this series are gratefully republished from the Best of the Underground Gourmet, a fundraising cookbook from the Greater Vancouver Mining Women`s Association. This cookbook is available from the GVMWA or in the Museum`s Company Store gift shop.
NO-FRY FRENCH TOAST WITH ORANGE SAUCE
1 egg, slightly beaten
1/3 cup skimmed milk
1/2 tsp vanilla
4 slices French bread about 1/2 inch thick
1/3 cup orange juice
1/4 tsp finely shredded orange peel
1 1/2 tsp honey
3/4 tsp cornstarch
Preheat oven to 450 degrees F. Spray baking sheet with nonstick spray. In a shallow bowl, combine egg, milk and vanilla.
Dip bread slices in egg mixture just long enough to coat both sides. Place on baking sheet.
Bake for 6 minutes or until bread is lightly browned. Turn over and bake 5 to 8 minutes more.
To make sauce, stir together orange juice, orange peel, honey, cornstarch and cinnamon.
Cook and stir until mixture is thickened and bubbly. Cook and stir 2 minutes more. Sauce can also be made in the microwave.
Serve toast with warm orange sauce.