French Toast Two Ways

Classic french toast remains D's favorite.

I try to keep it very simple:

Beat some eggs and milk with some (brown) sugar; dip a slice of bread in the egg mixture and toast on a non-stick buttered hot pan; cook both sides to preferred doneness; drop a spot of butter and let it melt on top before serving; sprinkle some powdered sugar if preferred and serve warm; D likes maple syrup on top.

A strong cup of Indian Malabar or Costa Rican Peaberry brew usually rounds out this breakfast to D's satisfaction.



Classic French Toast has its merits, no doubt. But, since I prefer savory to sweet, this variation of the recipe came about on a lazy Saturday morning. And looks like my wee one likes this savory version better than the classic sweet version.

• Chop some scallions and chilies finely; beat the eggs and add the scallions and chilies, some salt and curry powder; mix well, keep handy;
  
• preheat and butter the waffle iron; pour some of this egg mixture on the waffle iron, then a slice of bread, and some more of the egg mixture and cook it just like waffles;
  
• the mixture is more watery than waffle batter so the waffle iron might steam a little, so handle carefully;
  
• when done, remove from waffle iron, sprinkle some grated jalapeno cheddar and some home-made bag cheese.
  

My wee one likes ketchup with it. Or, I should say, she likes ketchup with the waffle on the side.

Serve warm with a steaming cup of chai.