Swiss Fried Apples

I've heard this is a usual alpine breakfast dish. In  Ohio where Amish is very big, we do the same, except the addition of bread might seem  a little different. But with a cinnamon sugar  dusting,  it is quite good (and familiar) and joins well with the apples in the skillet.

Ingredients:

• 2 tart cooking apples, peeled, cored and chopped (I used granny smiths)
• 3 tablespoons  butter, separated
• 1/4 teaspoon  cinnamon
• 2 pieces white bread,toasted
• butter and cinnamon sugar (for toast)
• small drizzle honey,  maybe  1-2 teaspoons

Method:

1. Heat 2 tablespoons  butter in a skillet and add the apples, and cook,  stirring occasionally, for about 5 minutes, until they start to soften, but not all the way.
2. While they cook, toast the bread and add butter and cinnamon sugar to the toast to make cinnamon toast.
3. Cut the toast into cubes (I just used  kitchen shears).
4. After the five minutes are up, stir the toast cubes into the apples along with  that last pat of butter and stir.
5. Cook another 5 minutes, until the apples  soften and start to brown just a little bit; drizzle with the honey and stir again.

Serves 2-4

Total time:  15-20 minutes or so in all.