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For both recipes, 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.
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 two servings, which are quite enough for breakfast for my wife and me. I always make mine with cheese, generally cheddar, gouda, or Ementhaller.
2 eggs
bread
water
onion
olive oil
(optional) cheese
non-stick frying pan
Break eggs into a very wide, shallow bowl. Use half an egg shell as a measure to add 1/2 shell of water. Beat thoroughly.
Place 2 slices of bread into the bowl. Turn the bread over. Let it soak.
Take two slices of onion, each 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 two areas of the pan.
Place the bread directly over the onion. Pour any remaining egg over the bread. Cook about 1 minute over a high fire. 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.
If we are having bacon with the French toast, I cook the bacon until it is not quite crisp. Then I cut my portion of the bacon into small pieces. After turning the French toast, I top it with the bacon and then add the cheese.
Here, the French toast resembles the classical sweet breakfast. Again, the following is for two servings.
2 eggs
bread
water
honey
cinnamon
olive oil
(optional) cheese
non-stick frying pan
Break eggs into a very wide, shallow bowl. Use half an egg shell as a measure to add 1/2 shell of water. Add about 2-3 TBS of honey and about 1 tsp cinnamon. (Adjust the amounts of honey and cinnamon to taste.) Beat thoroughly.
Place 2 slices of bread into the bowl. Turn the bread over. Let it soak.
Pour enough olive oil into the frying pan to coat the bottom. Heat the frying pan over a high flame. Add the bread and cook for about 1 minute. Turn the bread over and cook the other side for another 1 minute. (Optionally add a slice of your favorite cheese on top, and cover the pan.)
With this recipe, no syrup is needed.
If bacon is also served, I leave it on the side and not on top under the cheese.
The mixing bowl should be wide enough that the two slices of bread can both sit in the egg mixture side by side. I use a wire whip — sometimes called a "whisk" or "balloon whip" — to beat the egg mixture.
I put cheese on my piece of French toast but not on my wife's. To me, cheese goes quite well even with the sweet recipe. Without the cheese, the pan does not need to be covered.
With both egg and cheese, this has a lot of cholesterol. The olive oil tends to reduce the effects of dietary cholesterol.
Updated 31 August 2014
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