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No, I’m not Lord of the Rings crazed, but I did go for second breakfast today. Main difference between me and the hobbits? Other being a couple feet taller and having waaaay less in the sideburn department than them, I also squeezed in a 20 mile bike ride between breakfast the first and breakfast the second. I commuted in with my husband as far as the gym where he cleans up for work, then looped back around town and home. At which point, my belly insisted that a Kashi bar was no longer sufficient fuel to start the day.

Enter: discount rye bread. I did not grow up in rye country. I think the first time I had rye was just a couple of years ago, at which point I was introduced to the Reuben. Ahhh, the Reuben. Love it. All those weird, funky flavors come together perfectly. So when I saw this happy loaf on sale at the grocery store, I grabbed it. Did I have a plan for it? Ha! That would have made too much sense. I brought it home, took a big bite, and realized it was not meant to be eaten solo.

But my bike-addled brain saw it and said FRENCH TOAST. I consulted Chef Google, who informed me that no, I was not the first crazy person to have this idea. I checked out a couple of recipes, then whipped up some yummy breakfast.

Let me rephrase: I whipped up some yummy, UGLY breakfast. This will not win a beauty pageant, yall. But I’m not really a fan of pageants in the first place, so I will love its ugly flaws. If you want to love it too, just slice up some rye, then whip two eggs per three slices of bread along with a splash of milk and… drumroll… cinnamon. The cinnamon pulls the flavors together incredibly well. Dunk your bread, and get to cooking. My dad trained me to cook any egg products low and slow, and I put the lid on to make sure all the egg soaked into the middle of this thick bread was cooked. And I just may have added some syrup on top. Can you blame me? Because rye is good for your cholesterol and heart health among other things, we can call this a low guilt indulgence as well.

Now to figure out what to do with the rest of the loaf… Anyone who’s not from the rye-free deep south have any ideas?

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