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The Perfect Apres Mountain Bike Breakfast


We went out yesterday for a 21-1/2 mile ride on the mountain bikes. We finished in well under an hour and a half. That’s pretty decent effort on a mountain bike, a 15 mph average. Immediately on finishing, my daughter and I got to work on breakfast – gotta refill that tank…

Cinnamon Sugar sprinkled French Toast Sticks.

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If it’s any consolation, we used some kind of really highfalutin bread… and I did opt for the milk (vitamin D whole organic, of course).  Oh, and the eggs were actually laid at a farm house down the road…

If you’re just a normal person and none of that stuff matters to you, dude those French toast sticks were frickin’ awesome.

Mix some cinnamon and sugar in a container.  Cut the bread into sticks.  Crack a bunch of eggs in a bowl, add a dash or two of half and half, then a dash of vanilla…. whisk throughly.  Dip the sticks in the egg and cook em like regular French toast.  Sprinkle with the cinnamon sugar immediately after they come off the skillet and place the plate in the oven at 170 degrees to keep everything warm till all of the sticks are cooked.  Enjoy dipped in syrup because cinnamon sugar and syrup is awesome.

Not recommended for anyone with a BMI over 24 or those with diabetes, or for anyone who isn’t exceptionally active.

Gotta love the mountain bike food!

On tap for today is our first long ride of the year, 50 miles. We’ll be going back to the French toast sticks when we’re done… but we are adding bacon as a side. The bacon transforms that breakfast into road bike food, just so you know. 😀

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13 Comments

  1. Cinnamon toast, yummmmmm! Used to love it when I was a kid. Use it a lot plus ginger in cooking (the cinnamon, not the toast!)

    • bgddyjim says:

      It’s been a long time since I pulled out the cinnamon sugar for breakfast… 35 years or so. Having kids so I can justify stuff like that is WONDERFUL!

  2. bribikes says:

    THAT and bacon…complete perfection! There is just one tiny little problem, it isn’t 100% maple syrup….which might be fine and dandy in some locales, just don’t bring that weird imitation stuff around here or you WILL face the consequences. We are religious about our maple syrup around here…ridiculously religious

    • bgddyjim says:

      Yeah, I am aware of this faux pas… Sadly, with kids and the amount of sleepovers my wife has for the girls, we go through A LOT of syrup. While we do splurge with a hidden stock now and again but we have to limit the damage to the finances. My apologies.

  3. bonnev659 says:

    that looks amazing and you need to use the real maple syrup just kidding

  4. MJ Ray says:

    So… I just learnt “French toast” is just what we call egg-fried bread. 🙂

    And don’t sweat it about the maple. Carob is very nice too 🙂

    • bgddyjim says:

      Finally, a voice of sanity! Trying to keep up with the language differences is always fun… Talking with my buddy, English Pete was tough at first… Yours is a very colorful variant of the language.

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