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.

FRENCH TOAST

TOOLS:
A largish frying pan
A largish bowl with a flatish bottom
A fork, or a whisk if you happen to be utensil-endowed

INGREDIENTS:
6 slices of bread
2 eggs
2 tablespoons of buttermilk
A little butter or oil (about a tablespoon)
Salt and pepper to taste

INSTRUCTIONS:
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.

NOTES:
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

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