The focus on this semi-regular segment will be food
that's easy to cook and tastes good. French Toast is absolutely perfect
for brunch, and this version of the classic is particularly flavoursome.
A largish frying pan
A largish bowl with a flatish bottom
A fork, or a whisk if you happen to be utensil-endowed
6 slices of bread
2 tablespoons of buttermilk
A little butter or oil (about a tablespoon)
Salt and pepper to taste
Put the butter or oil in the frying pan, and turn
the heat on to about half of maximum. (If your kitchen is anything like
mine you might consider taking the battery out of the smoke detector at
this point. Just don't forget to replace it.)
Crack the eggs into the bowl, add the buttermilk and seasoning, and whisk
for about 30 seconds.
Lay the bread in the egg mixture and swish it around for a couple of seconds,
turn over and coat the other side, then into the pan.
Cook until it's nice and toasty looking (generally about 2-3 minutes one
side, then half as long on the other).
Serve in bed with tea or coffee and the weekend papers.
I prefer to use savoury bread with yummy bits mixed
through it, such as the Cheese and Bacon loaf available in Australia from
Baker's Delight franchises.
If you can't get buttermilk you can use regular milk, but the flavour
makes buttermilk worth the effort of finding it in your supermarket. It
should be in the dairy cabinet near the regular milk, or possibly near
the sour cream. Just be aware that, like yoghurt, it's cultured so it's
supposed to smell like that.
La Tessla Belladonna