There are a few ingredients that when I’m looking for a recipe for something to cook for D always stand out to me.
Just to name a couple.
So when I saw a recipe for french toast that included both of those I thought — hey, maybe it’s time to give french toast another try. The only time I’d ever fixed it before had been the summer before 9th grade when I acutely recall having to cover the finished french toast with powdered sugar before being able to serve the crispy little burnt pieces. So here we go, round two.
Crisy Salt & Pepper French Toast
3 T half & half
1 t salt
2 t black pepper
8 half slices bread, cut on the diagonal
(Optional: 1 1/2 T each green onions and cilantro, finely chopped. I did not add these in.)
1. In a bowl, beat together eggs with half & half, salt, pepper (green onions & cilantro).
2. Heat a large skillet over medium-high heat. Cover the bottom of the skillet with vegetable oil and add a tablespoon or two of butter for taste.
3. Dip the bread traingles into the egg bater, drain off any excess, and place straight into the hot pan. Fry for 2-3 minutes on each side until golden-brown and crispy. Place toasts on a paper towel lined plate.
4. In a small bowl, mix together ketchup and hot sauce to your desired heat tolerance.
5. Serve toasts warm with a side of the spicy ketchup.
I thought it was delicious and a very minute spin on traditional french toast. However, we ended up eating it with a side of syrup because guess what? D doesn’t have any ketchup in his house. That’s right, lover or all hot sauces, he doesn’t own any ketchup at all. Why? Because whenever anyone else would use ketchup, he uses barbeque sauce. I guess I’ll have to try again with the side of ketchup/siracha. But the syrup? Delicious.