Strawberry Bruschetta on french toast
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Author: Terence T.S. Tam Status: published license cc-by-nc-sa tags: Oregon, Arianna, Emerald, Amethyst, Friends, West Linn,
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Share on TwitterTotally forgot to grab mascapone cheese to go with this. Oh well, it was still good :-)
French Toast:
White bread (shoku-pan from Japanese supermarket works best for this - thick slice.) crust removed.
2 eggs
1/2 cup milk (we used low-fat 2%)
pinch of sea salt (roughly 1/2 teaspoon)
pinch of sugar (roughly 1/2 teaspoon)
Beat eggs, blend in slowly milk while beating eggs, add in pinch of salt and sugar.
The salt draws out the flavor and the sugar gives the a crunchy crust.
Soak bread in mixture, remove carefully with spatula and place on greased griddle over low heat.
Strawberry topping
Strawberries, pitted, sliced 6mm +/- 3mm thick
6 Tablespoon sugar (should use brown sugar, I substituted regular sugar, ooops).
Splash of lemon juice
Pinch of lemon zest, finely chopped and smacked with side of blade to release essential oils
Drizzle of (what I assume is) extra virgin olive oil.
Over high heat, drop in a drizzle of oil, sugar, stir furiously while add in lemon juice. Toss in lemon zest. As sugar starts to caramelize, toss in strawberries, and cook until berries starts to gloss over from juices being released. Plate over french toast and serve immediately with a sprinkle of confectioner's sugar.
