On 8/8/2014 5:39 PM, jmcquown wrote:
> I didn't really feel like cooking. I had to have my lovely cat Persia
> PTS today. I knew I needed to eat. So I whisked a couple of large eggs
> with a drizzle of milk (as for scrambled), added S&P and a dash of
> Penzey's Fine Herbs. I dredged two slices of wheat bread in the egg
> mixture and cooked them (with the extra egg poured over) in melted
> butter in a hot medium skillet.
>
> http://i59.tinypic.com/x0qp3t.jpg
>
> Nothing fancy, just tasty and filling.
>
> Jill
>

I make a savory (not sweet) French toast. My wife is
lactose-intolerant, so I dilute the egg with water, a half egg shell of
water and two eggs. I use sourdough whole wheat, cracked wheat, or
multigrain bread -- one large slice for each of us. I let the bread
soak in the egg as long as possible so that the egg penetrates to the
center of each thick slice. While the bread is soaking, I sauté some
finely minced onion in olive oil. As the onion begins to color, I place
the soaked bread on top, fry, turn, and fry some more. After turning, I
add some slices of cheese to mine and cover the frying pan long enough
for the cheese to melt.

--
David E. Ross

Visit Cooking with David at
<http://www.rossde.com/cooking/>