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Most of us think of French toast as a sweet breakfast, with syrup or honey. This one is not sweet at all. Instead, it's savory.
The following is for one serving, which is quite enough for my breakfast. I use a variety bread: sourdough French, sour whole wheat, etc. I buy loaves of these that are sliced slightly thicker than sandwich bread; except near the heel, the slices are much longer and wider than sandwich bread. Generally, rye or pumpernickel does not work well. I always make this with cheese, generally cheddar, gouda, or Ementhaller.
egg
bread
water
onion
olive oil
(optional) cheese
non-stick frying pan
Break 1 egg into a shallow bowl. I use a soup plate. Use half an egg shell as a measure to add 1/2 shell of water. Beat thoroughly.
Place 1 slice of bread into the bowl. Turn the bread over. Let it soak.
Take a slice of onion about 1/4 inch thick. With a sharp knife, mince the onion.
Sauté the onion in a small amount olive oil over a medium fire until the onion begins to color. Use a spatula or fork to corral the onion into the center of the pan.
Place the bread directly over the onion. Pour any remaining egg over the bread. Cook about 1 minute. Turn. (Optionally add a slice of your favorite cheese on top, and cover the pan.) Cook another 1 minute.
Serve. Add salt and pepper to taste.
Without the cheese, the pan does not need to be covered.
With both egg and cheese, this has a lot of cholesterol. To reduce the cholesterol, use 2 egg whites, 1/2 egg yoke, and no water. The olive oil tends to reduce the effects of dietary cholesterol.
For two servings, use 2 slices of bread. I use 1 whole egg and 1 egg white, which is barely enough to soak the bread. If you exercise often and otherwise watch your diet, use 2 whole eggs.
24 September 2006
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