My ma used to make great french toasts. We would wait eagerly for them, usually on Sunday mornings at the breakfast table. We would already be waiting in anticipation as she served them straight from the pan ,onto our plates and to the table.
Traditionally the french toast is usually made with sliced bread, dipped in eggs beaten and lightened with milk to thin them . The bread slices are then placed on a greased frying pan until both the sides have browned and the eggs are cooked through. This is just the basic- many variations can be achieved through the addition of ingredients according to one’s tastebuds.
We’ve been having a lot of sweet delights at home lately, so what I’ve made here is a savoury one with some vegetables in it. It did taste good, on its own or as Rengoni prefers it, with some ketchup.
4 slices of bread, halved diagonally
1 and 1/2 C milk
1 onion, finely chopped
a bunch of fresh spinach leaves, chopped
1 carrot, grated
a small bunch of coriander, chopped
salt and pepper to taste
oil or butter for greasing the pan
Beat the eggs and milk together. Except oil, add all the other ingredients and whisk well.
Heat a well greased pan. Dip the slices of bread , one at a time in the mixture and place them on the pan.
Although it is essential that the slices are coated evenly and they absorb the liquid, holding them for too long in the mixture will make them soggy and cause to slop in it. It needs to be done in quick, fluid movements.
Flip and cook till the slices have browned on both sides and the egg has cooked through.
Serve hot on it’s own or as I said earlier, with some ketchup and have an eggstra-ordinary breakfast .
This is my contribution to Sig’s WBB 9- Eggstra-ordinary breakfast event at http://blog.sigsiv.com/