Saturday, 19 July 2014

Eggy Toast Sandwich

A controversial name for a simple savory french toast that I sandwiched with cheese. A good French toast should be crispy on the outside but soft and squidgy in the middle. Most of the time I land up making a vanilla or cinnamon French toast but somehow this time I was in a mood for something savory, something that felt warmingly satisfying.

I came up with sandwiching plain cheese slice thereby giving it a whole new attitude and dimension. You can always use the cheese of your liking – mozzarella would be a good replacement as well as some flavored cheeses like pepperjack.

I used a plain white bread that I cut into ½ inch thickness. I have seen that using precut white bread doesn’t give the same squidgy-ness to the toast.

Also, by adding a tablespoon of good chicken stock (In my case, I used a pinch of chicken stock cube or you can use a dash of chicken stock concentrate) adds a depth to the toast, the taste becoming sensational.

For the Toast:

2 slices of white bread
2 eggs
3-4 tbsp milk
Salt and Pepper
½ tsp Garlic powder
½ tsp Red Chili Flakes
1 tbsp chicken stock
1 cheese slice
1 tbsp butter
1 tbsp mild olive oil

Mix the eggs, milk, pepper, salt, garlic, chili, and stock. Sandwich the cheese in the bread and place the bread in the egg mixture to soak for a little bit. After about a minute, turn the sandwich so that it can soak on the other side. Heat a non stick frying pan and add the butter and oil to it. Let the butter foam up, then place the eggy bread in the pan very gently. We don’t want it to break as it is very soft and susceptible right now. It should be placed on a low heat so that the insides of the sandwich cook evenly. Once it golden brown, do the same on the other side until you get the same finish. By this time the egg is completely set, the outsides would be golden brown and crispy, the insides meltingly gooey cheese!!

Serve hot. I enjoyed mine with sweet chili sauce. It tastes marvelous with ketchup too!! 

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