recipe: French toast American style w/ eggs (pain perdu à l'Américaine / eggy bread)

french toast american style w eggs

pain perdu à l'américaine - eggy bread / french toast american style - topped w/ two low fat fried eggs

IngredientsMakes: 290g (1)

180g	(1)	french toast american style	(recipe below)
100g	(2)	low fat fried egg	(recipe below)
10g		sriracha chilli sauce

Method

I made this at the end of a long day.

I'd been very well behaved for two three weeks straight, I'd finished a piece of writing - which I'd been grappling with - and I just fancied something contraband-elicious, something carb-tastic.

This is what I ended up making; between the black pepper, the sriracha, and eggs and the french toast to dip into them, and the undertone of golden syrup I was in a state of bliss - total decadence!

It's the simple things. . . . i settled into a movie with a glass of wine . . . beaming with delight.

french toast american style

pain perdu à l'américaine - eggy bread / french toast american style

IngredientsMakes: 180g (1)

100g	(2)	medium eggs
100g		milk
1.5g		aromat
2.5g		black pepper
5g		sugar
5g		brown sugar
0.5g		salt
67g	(1)	thick sliced tiger bread
10g		butter
25g		golden syrup

Method

Whisk the milk, eggs, 1/4 tsp or aromat, 1/2 tsp of fresh ground black pepper, and a pinch of salt until the egg whites have fully broken down.

Place the liquid into a container large enough to hold the bread flat.

Place the bread into the liquid, leave for 2 mins, then turn it over and leave it for 10mins - so the liquid has soaked in completely.

Melt some butter in a pan on a medium heat, dust the top of the bread with a tsp of sugar and place the soaked bread sugar face down into the pan, and cook for 2-3 mins.

The sugar caramelises giving you a crispier sweeter finish.

For a warmer note, dust with brown sugar and cinnamon before cooking and you'll have the sweet smell of butter & cinnamon permeating the kitchen - if that doesn't get you going nothing will!!

Dust the with sugar and flip the bread and repeat, cook until golden on the outside and soft in the centre. You can tell how cooked it is by pressing on it as you would to test a steak.

I like mine soft in the middle, with a drizzle of maple syrup on top.

On this occasion I'd run out of maple syrup so I used golden syrup instead.

low fat fried egg

IngredientsMakes: 50g (1)

55g		eggs
1g		veg oil
0.5g		salt

Method

Heat a dry frying pan until it’s almost smoking hot.

Pour 100ml of cold oil into the pan, roll it around to coat the pan then pour out all the fat.

A tiny amount will remain glazing the pan.

Crack the egg in, break the white to get an even cook & a bit of a bubbly texture.

Season and put a lit on the pan. After about 30 seconds pour in a 20ml of hot water quickly replacing the lid!

The steam should finish the surface of the yolk.

Remove your perfect egg onto the awaiting warm buttered toast.

Smile with pleasure as you savour it . .

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