Monday, April 20, 2009

Mom's French Toast

Some in the blogosphere made a request for breakfast items on the blog. I'm actually not a big breakfast person at all. Don't get me wrong, I love crepes and eggs, but rarely am I ready to eat a hearty meal at 8 a.m. But when you drink too much sake and head to the Crescent Moon with friends and stay up until 2-ish helping your roommate look for her lost contact (except that she's looking and you're just talking talking talking) and you wake up at 9 or 10 on Sunday, a big hearty breakfast is the best thing you can think of. Part of my apathy toward breakfast foods stems from my lack of a sweet tooth. I do not like syrup. Too sweet. So if I'm doing anything for breakfast it's eggs with cheese and garlic and salt salt salt. Unless we're talking about French Toast. My mom's French toast was my favorite Saturday morning thing when I was little. What's not to like about fried bread? But the best part was that no syrup was involved. Just butter smeared on the toast and then topped with powdered sugar. It turns out to be pretty close to frosting and very far from syrup. The recipe below is nothing spectacular, just plain, ol' French toast.
French Toast: (for four)
12 slices of bread
>5 large eggs
1/4 cup milk
powdered sugar

In a shallow bowl, whisk eggs and milk until it has uniform consistency. Put a medium skillet on the stove top and heat to medium. Drop a pad of butter on the skillet. Drop a slice of bread into the shallow bowl of eggs, turn to coat completely. Toast bread on skillet, turning to brown each side. I like my French toast a bit crispy on the outside, so make sure it's actually brown.
Remove from skillet when finished, keep warm in the oven at 200 degrees while you toast (fry) the rest of the bread. Cover toast with butter and dowse with powdered sugar.


matt said...

that was a real life request! looks good, all the same.

Lainey Seyler said...

restaurant of lainey is always open.