I’m thinking of breakfast right now. Two cups of coffee into a Sunday morning and I’m ready to cook. Browsing The Huffington Post this morning revealed a treat of a recipe that would work fabulously with Fleurt Sundried Tomato OR Chipotle Lime butter. And yes, I’m still talking about breakfast.
Crispy Salt & Pepper French Toast
2t fresh ground black pepper
8 x 1/2″ slices day-old bread, cut on diagonal (prefer country or pullman loaf – something sturdy to hold up to egg batter w/o getting mushy)
1. In a bowl beat together eggs, half-and-half, salt and pepper. Depending on which butter you intend to use, mix in a tablespoon of finely chopped basil or cilantro – or add nothing. There’s certainly enough flavor in the Fleurt!
2. Heat a skillet over medium-high heat. Cover the bottom of the skillet with vegetable oil and add a tablespoon or two of plain butter for taste.
3. Dip the bread triangles into the egg batter, drain off excess, and place into the hot pan. Fry for 2-3 mins per side – you’re aiming for golden brown color and the texture should be crispier than traditional French toast.
4. Serve with Sundried Tomato or Chipotle Lime butter. Eggs on the side would be delicious!
Find the original recipe at: http://www.food52.com/recipes/7030_crispy_salt_and_pepper_french_toast