i came back from ethiopia late thursday night and my first thought when i stepped in the door? “hmm, what should i have for breakfast tomorrow?” it’s true. a friend was kind enough to make sure i had milk and eggs in my refrigerator after the 3 week trip and she also left one of the 250 loaves of bread the base received from united bakeries . (if you are ever in oslo, check them out. amazing rundstykker and homemade strawberry jam. together with a cup of coffee, it can’t be beat!) thus, french toast.
pecan crusted french toast
1/3 cup milk
1/8 t ground nutmeg
1/8 t ground cinnamon
dash of salt
roughly chopped pecans
4 pieces of thickly sliced bread
pre-heat oven to 200C.
whisk together the first 5 ingredients. set aside.
heat up a skillet with 1 T of oil on med/high heat.
place bread in egg mixture, turning quickly. place in chopped pecans, making sure each side is coated.
cook 3-4 minutes on each side in the skillet. when they are done, set the french toast on a cookie sheet and place in pre-heated oven for 5 minutes. (this is to ensure that it is not soggy. plus, it gives time to make a pot of coffee!)
serve hot. i topped mine with agave nectar instead of syrup – a cheaper and healthier alternative. enjoy!