Recipe by echo echo
Adapted from a recipe in Sally Schneider's cookbook A New Way to Cook. She used less butter than I do--2 tsps--but I have not been able to make that amount of butter last long enough without the toast starting to burn on or stick. Warning: These are NOT sweet. Can be used as breakfast, snacks or appetizers. I don't think this recipe would work that well with dried chives, but can't say for sure.
Top Review by Kim127
This was a really nice change for breakfast. Actually any form of breakfast is a nice change for us, lol. Really loved the flavor of the chives with this. I did have to douple the egg mixture as 2 pieces of bread soaked up the first batch. I used nice thick slices of French bread and we served ours with cream cheese and smoked salmon. Thanks!
- 1 large egg
- 1⁄3 cup milk
- 1 tablespoon finely minced fresh chives
- 1⁄4 teaspoon salt
- 4 slices Italian bread or 4 slices French bread, about 1 inch thick
- 1 tablespoon unsalted butter
- cream cheese (optional) or sour cream (optional)
- finely grated lime zest (optional)
- smoked salmon (optional)
Directions See How It's Made
- With a fork, beat together the eggs through salt.
- Use fork's tines to pierce the bread in several places so it will absorb the batter.
- Place bread slices in batter and let steep about 1 minute on each side.
- Melt half the butter over medium heat in a large non-stick skillet and tilt to coat pan.
- Add bread slices to pan and cook, 2-3 minutes to a side, adding, melting and spreading the other half of the butter when you turn the slices. Toast should be deep golden brown.
- Serve at once, by itself.
- If you wish, spread with cream cheese or sour cream flavored w/ a little lime zest and top with smoked salmon.
- You can also serve with just butter or cut into smaller pieces and serve as simple hors d'oeuvres.