French (a.k.a., Freedom) Toast
Originally Submitted by NosmoKing
I decided to be a fun stay-at-home dad today and whip up something other than cold cereal for the kiddies for breakfast. At first, I wanted to make pancakes, but I quickly figured out that I didn't have milk. No milk = no pancakes. I switched gears and we had a rousing round of Freedom Toast.
- 6 sandwich sized slices of bread
- 3 large eggs
- 3 tablespoons water
- 1/8 tsp allspice
- 1/8 tsp nutmeg
- 1/4 tsp cinnamon
Gather all your gear.
Crack the eggs into a large bowl. This bowl is actually a bit smaller than the one I usually use, but that bowl was in the dishwasher. Add your water and spices.
Whisk the bejabbers out of the whole mess. Your goal is to get as homogeneous a mixture as possible. Whisk as fast as possible in tight ovals or figure 8's at the bottom of the bowl. Your muscles will come in handy for this task.
Now, drop your slice of bread into the whisked egg goo. Wait about 2 seconds and flip the bread over to coat the other side. Slide the slices up the side of the bowl to allow them to drain a bit. The goal is for the bread to be wet with the egg goo all the way through, but not dripping when you pick it up.
After your bread has soaked up all the yummy goop, drop it onto your preheated non-stick 350 degree griddle. If you are a complete kitchen luddite, you can cook your freedom toast on a hot rock by the fire. A butter lubed skillet over a medium-low stove works as well.
Cook on side A until the bottom has a nice brown color. Flip toast to side B, cook until that side as a nice brown color as well.
Normally, this is where I'm supposed to post a picture of beer or my pet.Since the cat likes to hide under the bed in the AM and since it was about 7:00 in the morning, how about a pic of my coffee maker??
Take your toast off the griddle and arrange on a warmed plate. Lightly dust with powdered sugar and top with butter and maple syrup.
Eat with heart clogging amounts of bacon and sausages.