Adapted from A New Way to Cook by Sally Schneider (Artisan, 2001). Copyright 2001, Sally Schneider.
Prep time: 10 min
Cook time: 10 minutes
Total time: 20 min
Yields: 2 servings
It occurred to me one day that french toast might be just as delicious a savory as a sweet. So I tried adding minced chives to the unflavored egg-and-milk mixture and using challah, the soft Jewish egg bread. It was like the most wondrous of onion breads, crispy and fried on the outside, eggy and delicious inside. I serve it with lime-flavored sour cream and Home-Cured Salmon for an unexpected brunch, or as is, cut into squares as an hors d'oeuvre to serve with drinks. It is also delicious made with coarser bread.
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.