Yesterday I had a very special revelation. This:
Let us pretend for a moment that you don’t already know this, and that your particular brand of “modest means” includes farm-fresh eggs, organic butter, and homemade bread. But even if it doesn’t, this is well worth trying! What you get in the end is a close relative of a french toast (an illegitimate child, I believe!): a warm, tender toast, saturated with butter and egg, with something like a poached egg in the middle. I found this to be simply divine. But let me be fair and say that this is by no means my original idea, but rather something my husband learned from The Farm Journal Cookbook, and has been having for months, but it wasn’t until yesterday that I tasted it myself. And my was I glad!
What you do is this:
Melt a good 1/4 stick of butter (which is NOT too much, contrary to what our fat-shy culture would have you believe – if you don’t believe me, check out Sally Fallon’s Nourishing Traditions), in your pan over medium-high heat, and add the bread slices. Don’t forget to throw in the cute little circles!
The holes in the bread can be cut out with any number of small, circular objects, but I chose to use a mouth of a small jar, the kind you’d get your organic pickled artichoke hearts in, if you were ever to buy such a thing.
Then go like this:
Flip it over when the egg on the bottom has… now this my new favorite word… coagulated (you can tell I’ve been watching The French Chef recently), and the toast has achieved a pretty, golden-brown shade. Proceed until the same thing happens to the other side.
Ah, this is heaven, pure heaven.
Now feed it to your children.
See how they like it? You bet they do.