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Author Notes: This is the way my mom makes French toast, and it's fantastic. Growing up, I didn't realize French toast was a sweet thing, because we always made it this way: thin slices of Jewish rye, dipped in egg, fried until golden, and served with plenty of salt and pepper. The rye bread keeps its tangy flavor, but soaks up the egg and becomes almost custardy in the middle. The caraway seeds in the bread stay crunchy, which adds a wonderful contrast. This is still one of my favorite breakfasts. —ieatthepeach
- 4 large eggs
- Salt and freshly ground black pepper to taste
- 4 slices Jewish rye bread, preferably stale
- 1 tablespoon unsalted butter or olive oil, or as needed
- Beat the eggs in a shallow dish, and season liberally with salt and pepper. Lay the slices of bread flat in the egg and let them soak for about 30 seconds on one side. Flip the slices of bread and let them soak for another 30 seconds.
- In a large skillet, heat butter or olive oil over medium heat. Lay the soaked bread slices in the pan and cook, flipping once, until they're golden brown on both sides. Remove from the pan and serve immediately, with more salt and pepper as needed.
- This recipe was entered in the contest for Your Best Jewish-Inspired Recipe
- This recipe was entered in the contest for Your Best Family Recipe, Part 2
- This recipe was entered in the contest for Your Best Weekday Breakfast Recipe
- This recipe was entered in the contest for Your Best Festive, Crowd-Feeding Breakfast