Boss Sauce

Have you ever gotten such a craving for something that you just can't get enough of it? That's how I am with breakfast foods, and thankfully the possibilities are endless when it comes to eggs and bacon.

But what I can't seem to get enough of lately is French toast. Maybe it's because of spring break: We all go home, wake up later than usual, and eat foods that might be more extravagant than our wallets are used to. My parents keep our fridge stocked with all the necessities and staples, so it was never difficult to whip up something really delicious whilst groggy.

What was really amazing about having so many options was how many variations on the toast I could make, but my favorite, with a mixed berry syrup, stood above and beyond the rest.

The key is having frozen fruit on hand. I grew up in Indiana with nature enthusiasts, so my sisters and I learned from a young age how valuable they could be in the cold months, when it's either economically pointless or just seasonally inappropriate to buy strawberries. Since syrups and sauces rely on a lot of breakdown from the food you're using, it only makes sense to use something that can essentially melt down easily.

Ingredients:

Sauce:
1:1 sugar:water (1 cup each)
1 bag of frozen mixed berries (or whatever berry you'd like; just blueberry is also really good)

French toast:
1 egg
2 slices of toast
A few tbs milk (2-3)
1/4 tsp cinnamon
1/8 tsp salt

1. Start with the sauce. Empty all three things into a pot and bring to a boil. You might need to watch to make sure the fruit thaws evenly so you're not left with an iceberg in the middle, but this isn't difficult to do.

2. After the sauce reaches a boil, reduce it to a simmer and walk away for 30 minutes. A few stirs here or there (and obviously checking up on it to make sure it's not on fire) ought to do the trick, but the real beauty in this is allowing it to cook down all on its own.

3. About 20 minutes into this, whisk all the ingredients for the French toast together and lay the bread down for about a minute on each side in the mixture. Grill until golden brown.

You'll get this really beautiful, textured and thick syrup you can spoon over the toast, but really anything that calls for a touch of sweetness, like ice cream, waffles, cheesecake. It's also delicious hot or cold--which can't be said about eggs and bacon.