2 lg. eggs
1/3 c. orange juice
1 tbsp. cinnamon-sugar
1/4 tsp. vanilla
4 English muffins, split and toasted
2 tbsp. butter
2 c. assorted fruit of choice
3/4 c. pourable preserves

In bowl, whisk eggs, orange juice, cinnamon-sugar and vanilla. Add four muffin halves; turn to coat both sides. In skillet, over medium heat, melt 1 tablespoon butter. Place muffins, cut side down, in skillet. Cook until brown on both sides.

Meanwhile in bowl, toss fruit with preserves. Serve over prepared muffins.