Vanilla French Toast

I originally got this idea from a recipe in Runners World, which was trying to convince people that French Toast is a healthy breakfast (I think the reasoning was that it involves protein). Alas, their quantities were wrong, so I amended it.
Unlike crepes, this recipe is very easy to make and makes a moderately luxurious breakfast that is practicable for 1 person.

3-4 slices bread
2 free range eggs
1/4 cup organic milk
1/3 tsp vanilla extract
organic butter for frying

Suggested accompaniment:
1 cup plain organic yoghurt
maple syrup
seasonal fruit

- In a large bowl, whisk the egg, add milk and mix it in. Cover both sides of each bread slice in the egg mixture and then leave each slice soaking in the mixture for a couple of minutes to absorb more egg. Most or all of your egg mixture should be absorbed.

- Put a dollup of butter into the pan & set it on moderate heat. When the butter is sizzling, add 1 or 2 slices of toast and cook until browned. Turn it over and cook until the other side is also browned (dependant on heat, a couple of minutes either side). Prod it a bit to ensure you feel confident the egg inside is cooked and will not give you salmonella.

- Repeat with the remaining slices of toast. If there is a little spare egg mixture, you can pour it into the pan with the last slice.

- Slosh maple syrup over the top of the toast and eat it with yoghurt and fruit.

This will feed 1 very hungry person or 2 less hungry people. If they are barely hungry, the numbers of people fed rise accordingly.