Saturday, November 26, 2011
Oatmeal French Toast
Yesterday my dear friend asked me a personal question. We were at play. The curtain hadn't opened: okay there was no curtain. The lights hadn't yet dimmed and we were small talking, surrounded by people, and she asked me if I'd ever had a notebook moment.
A notebook moment?
Yeah, like in the Notebook, were it's all super romantic and they're intensely in love (she trails off).
I look around. This is a high-school play. The thirteen year-old girl on my right beams at me.
I Hiss: Yesss. Of course.
I look around.
She nods. I knew it, she says.
The night before, Thursday night, my husband gave an artist talk at the community college. In this talk he read poetry. Poetry. Of course I've had Notebook moment.
Although, I do believe things like lingering breakfasts of hot coffee and french toast with home-made jam make all the difference.
We love breakfast. And french toast. Now, I didn't come up with this recipe entirely on my own. Chef at Home definitely had something to do with it.
Oatmeal French Toast for Two
1/2 a cup of milk
a pinch of salt
a dash of vanilla
4 pieces of soft bread (I used a poppy seed lemon bread and it was a winner)
1/4 cup oatmeal, or more as needed
Whisk together the milk, eggs, salt, vanilla in a shallow bowl. Scatter the oatmeal on a large plate. Dip the bread in the egg mixture then dredge it through the oatmeal. Fry in a hot pan until crispy on both sides. Top with your favourite breakfast condiments.