Serving
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French Toast
Euro/American

Serves
Effort:
Sched:
DoAhead:  
2 bfast  
*
15 min  
No
An easy breakfast that's been well liked for generations, and a good way to use up yesterday's bread.




2
1/2
1/2
4 to 6
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tt
tt

t
c

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Egg, L or XL
Salt
Milk (1)
Bread Slice (2)
-- Serve with
Butter
Maple Syrup
Fruit
  1. Beat together Eggs, Salt and Milk. Pour out into a shallow dish that will fit the bread slice.
  2. Heat a thin coating of Butter in a skillet or griddle over medium-low heat.
  3. One at a time place Bread Slices in the Egg mix and let soak for about 2 seconds, then turn over for a second or so more. Do only as many as you will fry at one time and get them in the pan quickly. You can pass them directly to the pan or hold them on a plate for a couple minutes.
  4. Transfer to the skillet and fry slowly over rather low heat until lightly browned on one side, then turn and do the other side.
  5. Serve hot with Butter and/or Syrup. Garnish with fruit if desired. A dollop of yogurt with the fruit wouldn't hurt either.
NOTES:
  1. Milk:   Alternatively this can be half and half for a richer toast.
  2. Bread:   White bread is generally used, with the crust left on. Day old bread is better than fresh. This recipe will make 4 to 6 slices depending on size and other factors.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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