The stack of unread Bon Appetits on my desk is an excellent indicator for how busy I’ve been lately. Each time one arrives in the mail, I think, “How did another month pass just like that?” The time has literally flown by, and here we are, in the tail end of June and I’m prepping for our annual trip to Cape Cod already, which starts this Saturday. But boy, am I looking forward to catching up on my reading at the beach.
The good news about being busy is that you really do get a lot done (hats off to you, Captain Obvious), which means soon I’ll have lots of exciting – and potentially nerve-wracking – news to share. Stay tuned!
Since I’ve already chronicled the beloved carb-filled breakfasts of my homeland (syrniki, blini, rice “kasha”), it was only a matter of time before this savory French toast made an appearance. My mom used to make this whenever we had day-old bread lying around, or when my sister and I were hungry and she didn’t have the ingredients to cook anything more complex. She served the “grenki” with mayo and grated Russian cheese, with a side of tomatoes and/or cucumbers in the summertime. I doctored up the recipe with a little “special sauce” and a flurry of freshly grated Parmesan. The success of this recipe depends almost entirely on the quality of the bread you use (I’m currently obsessed with the French sourdough whole wheat boule from Breads Bakery here in NYC). Preparing this recipe with something like Wonderbread would pretty much be a waste of time. I realize I’m #blessed to be surrounded by fancy bakeries, but if you’re not so lucky, find the absolute best bread you can at the bakery section of your local supermarket.
I repeat, step away from the Wonderbread.
The success of this recipe depends almost entirely on the quality of the bread you use. Preparing this recipe with something like Wonderbread would pretty much be a waste of time. If you don’t have access to a fancy bakery, find the absolute best bread you can at the bakery section of your local supermarket.
- 2 eggs
- 1/2 cup whole milk
- Pinch of sea salt
- Four 3/4″-thick slices of whole wheat sourdough bread
- 1 tablespoon butter
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1/4 teaspoon garlic powder
- A few grinds of fresh black pepper
- 1/4 cup freshly grated Parmesan cheese
- In a medium shallow bowl, beat together eggs, milk and salt until thoroughly combined.
- Heat a large skillet over medium heat and melt butter. Working with one piece at a time, soak the bread in the egg mixture for about 5 seconds on each side until it is fully moistened. Place bread into the skillet and repeat with remaining slices (depending on the size of the skillet, slices may have to be cooked in batches). Fry until golden brown, 2-3 minutes per side.
- In the meantime, prepare the sauce. In a small bowl, stir together mayo, mustard, garlic powder and pepper.
- To serve, slather the sauce on warm French toast and sprinkle with Parmesan cheese. Enjoy immediately.