#Ingredients:

5   –     eggs

3   –    tablespoons half-and-half

1    –    teaspoon salt

2    –    teaspoons black pepper

1 1/2 – tablespoons green onions, finely chopped (optional)

1 1/2   – tablespoons cilantro, finely chopped (optional)

8         – (1/2″) slices day-old bread*, cut on the diagonal

Vegetable oil    –  Accordingly

Butte                  –   Accordingly           

#Sauce:

• Ketchup
• Sriracha

#Method:

In a bowl or baking dish, beat together eggs with half-and-half, salt, pepper, green onions, and cilantro.

 Heat a medium or large skillet over medium-high heat. Cover the bottom of the skillet with vegetable oil and add a tablespoon or two of butter for taste.

Dip the bread triangles into the egg batter, drain off any excess, and place straight into the hot pan. Fry for 2 to 3 minutes on each side – you want to develop a golden-brown color and the texture should be crispier than traditional French toast. Place cooked toasts on a paper towel-lined plate or rack to drain.

 In a small bowl, mix together ketchup and hot sauce to your desired heat tolerance.

Serve toasts warm with a side of the spicy ketchup. *I like to use a country or pullman loaf for this. You want it to stand up to the egg batter and not get mushy, so I always go for a day-old loaf.

Enjoy the dish……………………….

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