(aka "Eggy Bread")
The Fall lower temperatures moves us into my favorite seasons for cooking! I love to roast and fry pretty much anything, especially root vegetables and butter-soaked home-baked bread. So an absolute regular breakfast in our household, assuming I get up early enough, is French Toast.
I learned the secret to scrummy French Toast while on a family vacation at an eco-tourism lodge near the Cambodia-Thai border. The lodge was a short boat-ride up the river, hoisted on 8-foot-tall pillars that threatened a broken leg or arm at every turn. They did, however, have great breakfast.
The secret ingredient isn't how you prepare the eggs, or even a particular spice like cinnamon or vanilla (both are needed, of course). It's not even the syrup used at the end. The secret ingredient is: orange zest!
Hard to believe, but shave off a few inches of orange zest and you're in French Toast heaven. Here's this morning's adventures in Eggy Bread (my family's pet name for this Fall and Winter delicacy).
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| Cut thick slices of day-old home-baked bread. Fruit bread is yummiest! |
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| Gather essential ingredients: Egg, milk, cinnamon, vanilla, and orange zest. Whisk! |
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| Melt as much, or little, butter as you desire in a skillet over medium heat. |
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| Dip bread. Let it soak just a bit, but not so much the middle ends up all soggy. |
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| Place lovingly in skillet. |
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| The secret ingredient! |
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| Turn the bread over and cook the second side. Don't let it burn! |
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| Serve with maple syrup. |
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| One slice is never enough! |
