- 1 1/2 slices of bread ~ I used mixed grain sourdough from Morell, b/c that's what was in the pantry; I think something with dried fruit might be nice. .
- one egg (make sure it's organic, if not raised on pasture by someone you trust)
- a spoonful (or so) of cream (I used divine Claravale raw cream) or crème fraîche ~ if you are avoiding dairy, or don't have access to organic, I think whole fat coconut milk would make a fine substitute.
- a spoonful of organic maple syrup
- a dash of sea salt
- a dash of cinnamon
- almonds chopped finely (see my explanation about soaking nuts here)
- organic cream, or crème fraîche, and maple syrup for drizzling
- extra cinnamon for sprinkling
Whisk the egg with the 5 ingredients that follow in a shallow mixing bowl. Cut the bread into diagonal quarters, and soak in the egg mixture, turning to soak both sides, while you're warming your skillet. Use a thick skillet (you know I love cast iron) to hold the heat, add butter (don't be afraid ~ add a few tablespoons! and ~ if dairy-free, use coconut oil) and heat until a little drop of egg mixture sizzles as it hits. But don't let the butter brown. When the bread is adequately saturated, fry those babies in the butter. Spoon the little pieces of almond that stay in the mixing bowl onto the top of the pieces of bread as they sizzle in the butter. Turn when the pieces are nicely browned. If the skillet is the right temperature, it will only take a few minutes on each side.
Serve drizzled with cream or crème fraîche (you read right. don't be afraid [as long as it's organic]; just pretend you're French.), and maple syrup. Garnish with a sprinkling of cinnamon.
One egg soaks about 1 1/2 standard slices of dense bread. If making this for more than one person, use this as a gauge. My measurements are always approximate and of-the-moment; you can do the same, giving or taking as you taste fit.