With the price of eggs so high, French toast is a luxury few can afford, especially during times of impending weather disasters. Blizzards and hurricanes will require a new preparedness menu. What shall it be?
PB&J?
Baloney sammiches?
Corn flakes?
What should we do???
Stew. Country gravy over mashed taters.
Few can afford $1.50-$3.00 for eggs and bread for french toast for two? I’m sure there are some people for whom $3.00 is a lot of money, but I wouldn’t call that a “luxury few can afford.”
various soups. Many of them can be made pretty cheaply…bean soups with a ham bone thrown in, assorted root vegetable soups (potato, squash, etc.). The raw materials to make them can last a long time without refrigeration, and the leftovers can be reused as is or easily modified for additional meals.
I believe you should be taking FCM’s comments with a slight grain of salt.
Our weatherman always jokes that whenever the big snow storm is about to roll through, people rush to the grocery to stock up on their emergency French toast provisions - since everyone buys out all the bread, milk and eggs.
Since eggs have risen in cost these days, we are now having a light-hearted conversation about what we should all eat during the next snowpocalypse instead of French toast.
The true emergency will be when the cost of real Maple Syrup from Canada becomes unavailable and we have to depend on local boutique suppliers like @Qadgop_the_Mercotan to get the real domestic stuff at a price point to his liking.
Have you SEEN the price of salt lately?
Now I have an image of Qadgop in an alley: « Psst - Buddy, wanna score some syrup? Best Québécois feuille rouge!»
Not just a grain of salt - more like a whole shaker! 
FWIW, I tend to have sufficient food on hand for a week or more, so panic buying has never been one of my activities. Seriously, do that many people buy groceries daily…?
Anyway, don’t we all have an emergency case of Chef Boyardee tucked away? My grandmother always had a few big cans of ravioli at the ready. Wonder if it tastes as good as it did when I was 10?
And don’t forget the chocolate!!
If you have even a small backyard you can raise chickens. That’s what I have done for over thirty years. It isn’t difficult, it makes you independent of the egg industry, and your eggs will taste roughly ten times as good.
Not daily, but 2 to 3 times per week. Plus we eat out at least 3 times per week. So, if we were stranded due to weather, we’d be eating frozen pizza for a few days. No complaints from me. (I haven’t had French Toast in about 20 years, but now I’m thinking I should have some. Sounds good.)
I prefer Irish Toast - substitute the milk with Bailey’s! Bonus points for the Vanilla-Cinnamon Bailey’s
Not stirred?
Our state climatologist has a DEFCON scale for when to get milk and bread. For those that don’t know, Braums is a regional ice cream and dairy store operating primarily in Oklahoma, Texas, and Kansas.
At Costco this morning, 18 pack of large eggs was between $6-$7, which beats the local store by about $4.
Ope, I maple syrup Wisconsinably!
It depends on what you consider “Emergency food”.
Emotional emergency, where French toast is comfort food?
Weather-based emergency, where you needed something shelf-stable/long lasting, to which French Toast probably was more about comfort anyway? 
Economic emergency, because eggs used to be a great, cheap source of protein and quick calories and certainly aren’t anymore!
No, I don’t think this was meant to be a super serious prepper thread, but let us know a bit more about what you want advice about and we can do a better job helping!
There were no eggs at Walmart on Sunday and a local store had them for $10/dozen 
I was able to snag a dozen brown eggs at the local store for about $4.50/dozen. There were a couple people in the store who told me they were very good.
I am staying with cheap soup and lunch meat sandwiches for now.
FWIW, I made french toast for us last night.
In a world where so many don’t blink an eye buying a cup of coffee at Starbucks, the temporary egg thing is barely a blip.
It’s called perspective.
I wasn’t looking for advice - just maybe a little fun and silliness…,
It does if you have enough martinis beforehand! This causes your taste buds to regress to those of a 10-year-old!
There will typically be two or three cans of Chef Boyardee in the cupboard. I very rarely have it, but it’s there in case I suddenly have the hankering and there’s nothing else I really want. It’s kind of a comfort food. It doesn’t remind me of my childhood because my mother was very much a from-scratch home cook, but it does remind me of camping trips where Chef Boyardee was a gourmet wonder when cooked over a campfire or camp stove in the open air of the wilderness! Even at home, despite some vicious criticism it’s received, it’s eminently edible and can be nuked in three minutes, then scooped into a pasta bowl and sprinkled with fresh grated Parmesan. And I say this as someone who also appreciates Porcini Mushroom with Truffle Triangoli in a carefully selected marinara. 