TCNJ

9 Prairie FALL 2025 FRENCH TOAST IN A MUG Yield: 1 serving Total time: 10 minutes Ingredients: 1 teaspoon butter 3 tablespoons milk or plant-based milk 1 to 2 teaspoons maple syrup, plus more for topping 1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla extract (optional) 1 egg 1 cup cubed bread (about 2 slices), whole wheat or plain Optional toppings: Powdered sugar Fresh fruit Chocolate chips Directions: 1 In a microwave-safe mug, add the butter and microwave for 15 to 20 seconds, or until melted. Tilt the mug to coat the inside. Add the milk, maple syrup, cinnamon, and vanilla extract, if using. Crack in the egg and whisk until well combined. 2 Stir in the cubed bread. If using a small mug, add the bread in separate batches to ensure all pieces are coated with the egg mixture. 3 Microwave for 60 to 90 seconds, or until the egg is fully cooked. Top with maple syrup and any of your favorite toppings. MICROWAVE POACHED EGG AVOCADO TOAST Yield: 1 serving Total time: 5 minutes Ingredients: 1/2 cup water 1 egg Pinch of salt 1 slice of bread 1/2 avocado Toppings of choice: Tomato slices Feta cheese Everything bagel seasoning Equipment: Toaster oven optional Directions: 1 In a microwave-safe mug, add the water, then crack in the egg and add a pinch of salt. Cover the mug with a small microwave-safe plate and microwave for 60 to 90 seconds. Cooking times will vary based on your microwave. 2 Carefully remove the mug from the microwave with an oven mitt or kitchen towel and, using the plate, strain the water from the mug. 3 Toast a slice of bread in the toaster oven at 350°F if desired. 4 Mash the avocado on top of the slice of bread. Top with any of your favorite avocado toast toppings, then add the poached egg. Cut the poached egg in half to reveal a drippy yolk and enjoy. PRO TIP: Everyone's microwave varies, so this dish might take some experimenting. Julia finds that a sweet spot for cooking the perfect poached eggs is between 60 and 90 seconds, but don't be afraid of trial and error. Reprinted with permission from The Ultimate Guide to College Cooking by Julia Kuzman. Page Street Publishing Co. 2024. FACING PAGE KEN GOODMAN; THIS PAGE TANYA COOPER

• Cover