French Toast

Sadly, my first memory of French Toast was commercially-made. Thank you Burger King, even though it was extremely unauthentic, it was the best French Toast I've ever had.

The second memory of French Toast was the one my aunt, Mama, used to make. It was crisp and brown on the outside, and not too mooshy on the inside. As you might assume, nuking a french toast would eradicate it of its supposed crisp, brown glory, but hey at least you gain a few low-fat brownie points for jumpstarting a healthy lifestyle. And it doesn't taste all that different. Just remember to cut out the crusts because if you don't, you'll end up with really, and I mean really, tough toast sides. Trial and error. I should know.

Serves One.

INGREDIENTS
1 egg
1 tsp white sugar
1 tsp butter, cold
1 slice of white bread, without crusts
honey, to taste

DIRECTIONS
1. In a deep microwaveable plate, beat egg, sugar, butter with a fork until butter resembles tiny lumps the size of... i dunno... fat rice grains?
2. Dunk the slice of bread into the egg mixture, let it soak for a few seconds, then turn over and let the other side soak in the egg mix. Leave to stand for a few minutes.
3. Microwave for 2 minutes on high, turning after a minute. Drizzle with honey, and eat immediately.