“I’m hunger”… … … “Is there anything to eat?”… … … “But I just had a banana!?!” It’s like a never ending chorus these days that never fails to get a reaction from my eyeballs!
And there will be plenty of that kind of whiny singing all summer long. Sigh!
So I have taught them how to make Eggy Cheesy Bread!
Thick slices of bread smeared with Homemade Salsa and dipped in an egg and two cheeses batter and then toasted in the skillet. Sigh! (Anything with cheese just warrants a sigh!)
Whisk together the two eggs, milk, flour and salt until you have a smooth batter.
De=seed and chop up the green chilies and slice the basil leaves very finely. Grate the mild Cheddar cheese and the Parmesan cheese.
I prefer my bread slices with their side on but you can remove them if you want. (And reuse or feed it to the birds I hope) You can also use a crusty loaf, that’s even more delicious!
Add the basil leaves, chilies, Cheddar and Parmesan cheese to the batter. Stir well and let sit for 5 minutes for the flavors to fuse together. Meanwhile smear 1 tablespoon of store bought or Homemade Salsa onto each slice of bread. If you do not have any salsa at hand, you can substitute it by finely chopping a tomato, seasoning it with salt and use that instead…. Or you can even skip it all together.
Did I mention that this makes a speedy and very satisfying midnight meal? I sometime cheat on the kids long after they are asleep and make these just for Gadget Guy and myself with Pesto instead of salsa – equally lip-smacking.
Heat around 2 tablespoons of vegetable oil in a pan. For extra deliciousness you can daringly substitute butter instead like I do : P Needless to say it takes the flavors to another level altogether.
Immerse the slice into the batter, changing sides so that the whole slice is completely coated and place it salsa/pesto side down into the oil. Let it cook in low heat.
Lift the edge of the slice with a spatula to check if the base side is nice and golden. When done flip it over onto the other side. Low heat will cook the egg-soaked slice thoroughly, melt the Cheddar cheese and brown the Parmesan cheese on the surface to form a lovely crust.
Keep the eggy cheesy slices in a warm oven or covered so that they stay warm till you have all the slices ready.
You just have to serve these hot so that the Cheddar is all soft and gooey and the browned Parmesan is all yummy and crusty. I, however, rarely get to ‘serve’ these. The +Two are already in the kitchen eagerly waiting and whiff of browning cheese guarantees Gadget Guy popping his head into the kitchen and grabbing the next slice.
Ingredients
2 eggs
¼ Cup Flour
½ Cup Milk
¼ Teaspoon Salt
3 Tablespoons Mild Cheddar Cheese – Grated
3 Tablespoons Parmesan Cheese – Grated
4-6 Slices of bread (depending on size)
6-8 Tablespoons Vegetable Oil – For Frying
Method
Whisk together eggs, milk, flour and salt till not lumps remain.
Add the chopped up green chilies and basil leaves along with the Cheddar and Parmesan cheese.
Spread 1 Tablespoon of tomato salsa onto each slice of bread.
You can also use pesto instead.
Heat 2 tablespoons of oil for each slice of bread.
Dip the bread slices into the batter into the skillet on low heat.
When one side is done, flip the slice over.
Remove from the skillet when both sides are golden brown.
Keep the eggy cheesy toast warm till all of them are done.
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