FRENCH TOAST - A SIMPLE METHOD
2 EGGS
1 CUP MILK
1/4 TEASPOON CARDAMOM/NUTMEG POWDER
2 TEASPOONS SUGAR / A PINCH OF SALT
BREAD SLICES
WHISK THE FIRST FOUR INGREDIENTS TOGETHER AND SOAK THE BREAD SLICES IN THE MIXTURE FOR TEN MINUTES.
TAKE A NON-STICK PAN AND HEAT WITH A LITTLE CLARIFIED BUTTER. PLACE THE SLICES OF BREAD CAREFULLY INTO THE PAN AND ALLOW TO COOK ON ONE SIDE, TURNING OVER ONCE TO COOK THE OTHER SIDE TOO. SERVE WARM.
2 EGGS
1 CUP MILK
1/4 TEASPOON CARDAMOM/NUTMEG POWDER
2 TEASPOONS SUGAR / A PINCH OF SALT
BREAD SLICES
WHISK THE FIRST FOUR INGREDIENTS TOGETHER AND SOAK THE BREAD SLICES IN THE MIXTURE FOR TEN MINUTES.
TAKE A NON-STICK PAN AND HEAT WITH A LITTLE CLARIFIED BUTTER. PLACE THE SLICES OF BREAD CAREFULLY INTO THE PAN AND ALLOW TO COOK ON ONE SIDE, TURNING OVER ONCE TO COOK THE OTHER SIDE TOO. SERVE WARM.
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