I recently expanded my culinary rolodex. It previously consisted of Campbell's soup and cereal, but now includes something I'll call "french toast", which, not coincidentally, is what everyone else calls it too.
your results may vary
Ingredients:
Cooking Procedure
Step one is the most difficult part, as it usually is. ("The distance doesn't matter; only the first step is difficult." --- Mme du Deffand.) You need to remove the inside part of the egg from its shell. Egg shells are not part of the recipe because they are more bland than mushrooms though, come to think of it, more crunchy.
Mix the egg insides in bowl. Add milk to taste (I've noticed all recipes include 'to taste' but don't actually taste this now, because it will taste bad. Trust me on that. It needs to be cooked first).
Ladle the admixture generously on the bread. Allow it to soak, like the hands in the old Palmolive dishwashing liquid commercials. Place bread in a skillet and cook for two to eight minutes, depending on when they're done. Then slather with pound of butter. Bon appetit!
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