French Toast
Following my French Class, I have been rather studious and have practiced my French a little more…with French Toast, Oui oui! A quick Wikipedia search informs me that this dish, as you may suspect, is not from France. Rather perhaps originating in Spain, and especially popular in North America. A tiny, insignificant detail. In my heart, I still count this as credit towards my French Class hours.
I had not made this breakfast in so long, so when Ben requested it this morning I praised his genius, or “génie”, and ran into the kitchen. Yes, I actually ran. French toast will do that to you. Especially if made with blueberries and grilled banana.
French Toast for Two
Ingredients
4 slices bread
2 eggs
~1/4 cup milk
1 teaspoon vanilla extract
Butter
1 banana Blueberries
Pure Maple Syrup
Cinnamon
Method
1. Preheat the oven to 160 Degrees Celsius.
2. Lightly whisk the 2 eggs in a bowl. Add in the milk and vanilla and whisk to combine.
3. Slice the banana in half, length ways.
4. Heat a non-stick pan (a crepe pan, if you have one) over low-medium heat. I had two pans going at the same time to reduce cooking time. Have an extra pan for the banana. Add a dollop of butter to each pan and allow to melt. Dip the bread into the egg mixture, coating both sides evenly and shaking off any excess liquid. Place the bread slice on the pan and cook for 2-3 minutes on each side until golden. In the mean time, add the banana to the pan and allow it to turn golden. Remove the banana when it is caramelised to your liking. Once the bread is cooked, place it on an ovenproof plate, cover with foil and put in the oven to keep warm. Continue to cook your bread (adding another dollop of butter to the pan each time and putting the bread on the oven plate when cooked) until all the slices are done. Remove the bread from the oven.
5. To serve, top 2 slices of the bread with the banana, blueberries, maple syrup and a sprinkle of cinnamon. Some natural or thick greek yoghurt would go nicely on the side. Voila!
