From Hugh Fearnley-Whittingstall
French toast is another favourite: aka pain perdu, or plain old eggy bread, this makes a weekly outing in my house in colder months. A slice or two, denuded of crust, soaked in beaten egg (for 20 minutes, ideally), fried in butter until browned, then sprinkled with sugar is a breakfast fit for un roi. I'd take it over a croissant any day.
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