No Snow Day? Make French Toast Anyway…
Last night I went to sleep with a 90% chance of waking up to a New York City again blanketed by 10 inches of snow. Nearly a foot of snow means there was a chance of work being cancelled – I checked my work voicemail every hour, praying for a day at home in the kitchen.
Well… the storm didn’t deliver what Weather.com promised, so I’m off to work! Lucky for me, Alex was sweet enough (no surprise) to make French Toast for breakfast instead of my usual buttered toast.
Work wasn’t cancelled, but there’s still snow on the ground and chill in the air so we could use some caldo to warm us up! On the cooking agenda tonight: Zarela’s Albondigas. I’ll share the recipe with you
tomorrow soon! xogabriela
Alex’s 5-Minute French Toast
Simple, fast, delicious French Toast. You can eat it sweet with lemon, cinnamon and syrup (like me) or savory with eggs, bacon and hot sauce (like Alex). Either way it’s an easy way to make a happy morning.
2 large eggs
a splash of heavy cream (about 1 Tablespoon)
3 slices soft whole-wheat sandwich bread
3 Tablespoons vegetable oil
powdered sugar, cinnamon, lemon slices, syrup to garnish
1. In a large bowl whisk together eggs and heavy cream until a pale yellow.
2. Heat vegetable oil in a frying pan over medium heat (hot enough so a drop of egg sizzles and puffs when dropped into the pan).
3. Dip each slice of bread in the egg/cream mixture until fully coated. Immediately cook each slice, one or two at a time, in the hot oil. Each piece of French toast should take about 1 1/2 minutes to cook per side (3 minutes total).
4. Serve with a squeeze of fresh lemon juice (a trick I learned from David Eyre’s pancakes), a sprinkle of powdered sugar and cinnamon and syrup.