French Toast
Here’s a recipe by Julia Moskin for the kind of French toast people line up for outside restaurants on Sunday morning.
French Toast
Here’s a recipe by Julia Moskin for the kind of French toast people line up for outside restaurants on Sunday morning.
Cooking Instructions
- 1
In a shallow bowl, whisk the egg, additional yolk, milk, zest (if using), vanilla (if using) and salt until foamy and smooth. Set aside. Place a small lump of butter (enough to coat the bottom of the skillet when melted) in a large, heavy nonstick skillet over low heat. It will melt very slowly.
- 2
When butter is just melted and bubbling, raise heat and bring to a sizzle. Place 2 slices of bread in the bowl with the egg mixture. Turn them a few times in the mixture until evenly saturated, about 5 seconds on each side. Do not soak.
- 3
Lift a slice out of the egg mixture, gently shake off any excess, and place in the pan. Repeat until the skillet is full, and let the slices cook at a sizzle for about 2 minutes, until just turning golden brown on the bottom.
- 4
Add another small lump of butter to the pan and flip the slices over, swirling the pan so that the fresh butter coats the bottom. (This will allow the second side to brown.)
- 5
Continue cooking over low heat until the second side is golden brown. Dust with cinnamon and sugar, flip again, and dust the other side. Test for doneness by pressing the center: The dent should slowly spring back. If it remains, the interior is not yet cooked. Continue cooking at low heat, flipping occasionally, until done. Serve immediately with pure maple syrup.
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Whole wheat bread: 100 caloriesEgg: 70 calories/50 gramsMaple syrup: 52 calories/20 gramsAvocado oil: 40 calories/5 gramsBrown sugar: 17 calories/5 grams1% milk: 15 calories/31 gramsVanilla extract: 12 calories/4 gramsGround nutmeg: 3 calories/1 gramGround cinnamon: 2 calories/1 gramSalt: 0 calories/2 grams316 calories per serving
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