Monday, August 29, 2011

Just another Sunday in Buenos Aires

My friend Hallie brought back some 100%, impossible to find in BA, sugary, delightful maple syrup from Ohio.  It was a HUGE container and I'll be honest, I pilfered it from her and she was kind enough to let me get away with it.  I have slowly but surely made my way through the ENTIRE container and decided to go all out for one last brunch.  I made some french toast and it was amazing.  It's super easy to make french toast, the key is a sturdy, thicker cut bread, and some good soaking time in the egg/milk batter.  For those of you that don't have maple syrup, honey is a pretty delicious substitute.

Soaking the bread in the batter

Good amount of butter in the pan

Get cooking

A couple sunny side up eggs to go along side

The spread
My first plate

And the second....
Ingredients: serves 2-4
Sliced bread (I used challah)
1/2 Cup whole milk
4 Eggs
1 Tsp maple syrup or honey
1/2 tsp of cinnamon, cardamom, ginger, nutmeg
1/4 tsp salt
1/2 tsp almond and/or vanilla extract
Sliced Fruit

Mix together milk, 2 eggs, maple syrup, spices and extracts into a deep dish.  Place the sliced bread in the batter and let sit for 10-15 minutes, turning over half way through.  Make sure it's soaked all the way through. 

Melt butter on a pan over med/high heat.  Place bread in pan and reduce heat to med/low.  Put a lid (another pan) over the bread so that it cooks the inside more quickly and doesn't burn the bread.  Flip once it's nice and toasty.  Cook the other side with the lid on.

Put another pan on high with a bit of oil or butter.  Once it's HOT, crack the other two eggs.  Let it cook on high for about 20-30 seconds and then reduce heat to VERY low.  Cover the eggs with a lid as well so that they cook without having to flip them (if you don't like runny, then flip them).  Turn heat off right before they are cooked through and keep the lid on.  The residual heat will cook them to sunnyside up perfection. 

Serve with sliced fruit.

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