2 tablespoons white sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
4 tablespoons vegetable oil
12 ounces buttermilk toast
3 eggs
1/2 cup water
2 tablespoons cornstarch
1/2 teaspoon lemon juice
3 tablespoons granulated sugar
1 1/4 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 teaspoons margarine
1 teaspoon distilled white vinegar
In a medium-sized saucepan, combine 1 tablespoon sugar, cornstarch, lemon juice, oil, toast and eggs. Bring mixture to a simmer, stirring constantly, until the mixture thickens. Reduce heat to medium and stir continuously until all ingredients are thoroughly combined. Remove from heat. Pour into a bowl. Fold lemon mixture into buttermilk mixture, making a new coat of lemon loam.
Heat margarine and vinegar in a small skillet over medium heat. Stir lemon mixture into egg mixture. Pour over buttermilk mixture and serve immediately.