Brioche's butter and egg crumb is made for French toast, turning rich and custard-soft on the pan. Hot dog buns are an honest shortcut when time is short. Serve it savory or sweet depending on what you have.

Serves 2. 20 minutes, 20 at the stove.

About 390 calories a serving, 12 g protein, 42 g carbohydrate, 21 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Crack 2 eggs into a shallow bowl with a pinch of salt and 1/4 teaspoon cinnamon, then whisk until no whites show.
2. Heat 2 tablespoons butter in a wide skillet over medium heat until it foams, about one minute. Meanwhile, slice 4 brioche buns in half lengthwise.
3. Working in batches of 2 to 3, dunk each brioche half into the egg for one second per side, then lay it flat in the hot butter; sizzle until the bottom is deep brown, about two minutes. While the first batch cooks, dunk the remaining brioche.2 min
4. Flip each piece and cook until the second side browns, about one more minute, then transfer to a plate and keep warm on the stove.1 min
5. Warm 1/4 cup jam or honey in the skillet for thirty seconds, stirring to loosen any browned bits from the pan, then spoon it over the toast and eat right away.1 min

Note Swap jam for a drizzle of maple syrup, or skip it for a savory version topped with a fried egg or melted cheese. Leftovers keep cold for one day, eaten as bread. Serve with bacon, sausage, or fresh fruit on the side to stretch the meal.