Nadiya Hussain's Savoury French Toast
Bread dipped in egg and fried is a winner any which way, and this is a little bit different from its sweet counterparts. I don’t see why we can’t have French toast for lunch instead of or including breakfast. It’s great having these in the freezer, too, for those days when you don’t have time to think about what to make for lunch. You can just pop them in the oven to reheat while you’re getting on with other things.
|¼ tsp||ground turmeric|
|1 tsp||garlic granules|
|1 tsp||onion granules|
|6 slices||of sliced white bread|
|3 slices||of cooked ham / turkey / vegetarian ham slices|
|3 slices||of mild cheese|
|vegetable oil, for frying|
Put the eggs into a shallow bowl, wide enough to take a slice of bread, and add the milk, salt, sugar, turmeric, garlic granules and onion granules. Mix well and leave to sit for 5 minutes, allowing the granules to rehydrate in the egg mix.
Sandwich the slices of bread together with the ham and cheese. Dip them into the egg mixture and pop them on a plate.
Put a non-stick frying pan on the hob with a thin layer of oil on the base. Take one of the sandwiches and dip it back into the egg mixture to get another soaking, then fry on a medium heat for 3 minutes, until it has a golden colour and the cheese begins to melt. Turn over and cook for another 3 minutes, pressing lightly with a spatula to help seal the bread, then pop the sandwich on to a plate lined with some kitchen paper. When they’re all done, cut them in half.
Add some more oil to the base of the pan and repeat with the other sandwiches, dipping and frying in the same way. Depending how absorbent the bread is, you may find you have enough eggy mix left to make another sandwich.
Serve hot, with a dollop of ketchup if you like.
These are best eaten fresh, but if there are any left over you can wrap them in foil and freeze them.