Ingredients
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1
-
1/3
-
1
-
1/4
-
4
-
1
-
-
-
-
-
-
-
-
-
Directions
Chive French Toast, Adapted from a recipe in Sally Schneider’s cookbook A New Way to Cook She used less butter than I do–2 tsps–but I have not been able to make that amount of butter last long enough without the toast starting to burn on or stick Warning: These are NOT sweet Can be used as breakfast, snacks or appetizers I don’t think this recipe would work that well with dried chives, but can’t say for sure , This was a really nice change for breakfast Actually any form of breakfast is a nice change for us, lol Really loved the flavor of the chives with this I did have to douple the egg mixture as 2 pieces of bread soaked up the first batch used nice thick slices of French bread and we served ours with cream cheese and smoked salmon Thanks!
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Steps
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1
Done
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With a Fork, Beat Together the Eggs Through Salt. |
|
2
Done
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Use Fork's Tines to Pierce the Bread in Several Places So It Will Absorb the Batter. |
|
3
Done
|
Place Bread Slices in Batter and Let Steep About 1 Minute on Each Side. |
|
4
Done
|
Melt Half the Butter Over Medium Heat in a Large Non-Stick Skillet and Tilt to Coat Pan. |
|
5
Done
|
Add Bread Slices to Pan and Cook, 2-3 Minutes to a Side, Adding, Melting and Spreading the Other Half of the Butter When You Turn the Slices. Toast Should Be Deep Golden Brown. |
|
6
Done
|
Serve at Once, by Itself. |
|
7
Done
|
If You Wish, Spread With Cream Cheese or Sour Cream Flavored W/ a Little Lime Zest and Top With Smoked Salmon. |
|
8
Done
|
You Can Also Serve With Just Butter or Cut Into Smaller Pieces and Serve as Simple Hors D'oeuvres. |
