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Pain Perdu
Ingredients:
• Whatever is left of a day old baguette.
• Eggs
• dash of milk to scramble the eggs
• Real Butter for the skillet or griddle and for topping the hot toast
• Maple Syrup or jam
Utensils:
• Shallow mixing bowl to hold the egg mixture
• A fork or a whip to scramble the eggs
• Low-sided skillet or griddle (seasoned cast iron will do well)
Directions:
• Take a day old baguette and slice it into little slices, about a half inch (or a little less) thick.
• Take the two eggs and a little dash of milk and scramble them in the shallow bowl.
• Heat the griddle on a medium heat.
• Rub the hot griddle with butter until it is covered.
• When the butter is melted, turn the heat down a bit. The idea is to cook the toast slowly so it get cooked all the way through. A high heat will cook the outside of the toast and then leave the middle soggy.
• Take about five baguette slices and drop them into the egg mixture.
• Flip them over to coat both sides with egg.
• Put them in the skillet, or on the griddle.
• Repeat with five more slices until the bottom of the skillet, or the griddle, is filled - like in the picture above.
• When one side is cooked (when the bottoms looked like the photograph above) flip them over and cook the other side.
• The second side may cook faster than the first side, so keep an eye on them.
• When they are done, fill a plate! Top with butter while still hot so the butter melts!
• Serve warm. Yum!
• Repeat the procedure until all your bread or the egg mixture is finished. Put fresh butter into the pan each time you add a set of bread slices.
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Paris Recipes
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