“French toast. I want french toast.” That’s what Pad demanded upon waking up. Breakfast food at 5 in the afternoon, I guess that’s one of the quirks about working the night shift. Still, I wasn’t quite in the mood for something sweet, so while I made him a couple of the usual, I decided to experiment with my own serving by adding cheese. ‘GENIUS!’ I bet you’re thinking. Hell yeah!
This isn’t a big production experiment. I just went about making the usual french toast, scrambling eggs and milk with a few drops of vanilla. I take a few slices of loaf bread, dip them lightly in the mix then set them on a sizzling griddle that’s generously greased with butter. Butter, not margarine. Just yummy, evil, lovely butter.
While Pad’s toasts were sizzling and sputtering nicely in the glorious butter, I went about making my own. I cut a couple of slices of plain processed cheddar then lay them between two slices of bread. I smoosh them lightly together, just to make the cheese stick. Definitely not enough to make it a dense mess. I dipped both sides of my sandwich lightly in the egg, milk and vanilla mix then let it sizzle on the griddle. Butter sputtering, egg mix burning, and cheese slowly melting into a rich gooey mess in the center. I can’t see it of course, but I know my cheese. My heart can feel the sticky mess waiting in the center of my toast.
Once sufficiently browned, I lay my sandwich on a plate. I dab more butter on top. No such thing as too much butter, right? Then I drizzle maple syrup on top. The real kind, sent over by an aunt from Canada. After staring at my french toast, sniffing, poking, praying that it’s good, I slice off a bit from the center. I take a bite.
Crunch. Warmth. Rich, creamy butter. Sweet, heady maple syrup. Salty, gooey cheese. All married in a single, perfect bite. It’s suddenly a perfect morning at a little before six in the afternoon. I finish my food, blissfully satisfied. Now if only I had some bacon…
French Toast with Cheese
v. 8 February 2012
- 1 egg
- 2-3 Tbsps milk
- a few drops of vanilla
- 4 slices of bread
- enough cheese for 2 sandwiches
- Beat egg. Add milk. Add vanilla.
- Make two cheese sandwiches by placing cheese between two slices of bread.
- Heat griddle. Add butter and spread around pan. Don’t let it burn.
- Dip both sides of the sandwich in the batter. Be careful to not let the sandwich open or fall apart.
- Lay sandwich on the sizzling, buttered pan for a few minutes or until golden brown. Flip over and cook the other side as well.
- Top with butter, maple syrup, or whatever you enjoy having with your french toast. I’m thinking bacon would be good.