I think I’ve mentioned that the Cherry Valley market near me sells this fantastic Italian bread, two loaves for a dollar fifty. A bargain I dont often pass up especially on Fridays when I often make pasta. What’s pasta without a loaf of garlic bread… But that’s a story for another day. Today I’m focusing on what to do with the left over loaf. And that’s where a lazy Saturday morning comes in handy when I make these mini french toast from the loaf left out to harden a little.
Here’s what you’ll need:
- Four one inch slices of left over Italian loaf
- 1 large egg
- 1/4 cup milk
- A splash of amaretto
- Cinnamon sugar
Start by warming up your skillet. In a large shallow bowl beat the egg and milk together. Whisk in a slash of amaretto. Soak the slices of bread in the egg mixture and place them on the skillet. It only take a few minutes to brown each side. When they are done transfer them to the plate, lightly butter them and dust with cinnamon sugar.
Enjoy with your morning coffee and croissants.
Two eggs poached on toasted asiago bread with tomatoes. Poaching is a delicate process. First bring a pot of water to a steady simmer. Try not to use too large a pot for poaching, smaller is better in my experience. Some people add vinegar to that water to help the egg proteins coagulate but i dont. The taste is not for me unless I’m hiding it behind a holindasse sauce. Now, crack a very fresh cold egg into a small bowl or ramekin. Give the pot a stir to create a gentle whirlpool effect and slide the egg into the water. The spinning water will help the egg white wrap itself around the yolk forming a more rounded poached egg.
I’m a big fan of all matters of risky business, salmonella included. So I poach my eggs runny leaving them in the water only two minutes or so. Seriously, the risk of salmonella is so remote… please.
For this particular breakfast I toasted up a couple of slices or asiago bread. A friend of mine brought it over because she didnt like strong flavor, her loss, my gain. I didn’t butter this either. When topping the toast with the eggs I want the toast to be as absorbant as possible.
To finish this off, I simply washed and sliced up a plumb tomato straight from the garden and gave that a pinch of salt.