I was the kind of child that didn’t care what others thought, I proudly took mum’s home cooking to school for lunch. This included anything from maznik, sandwiches with salami, feta and olives, or during winter I’d take a thermos of kompiri mandza (potato stew). To my surprise, I was the envy of my friends who were stuck with devon sandwiches…yuck!!
Similarly, Gjurgia, this weeks guest recipe contributor was called ‘fancy’ buy her school mates when she feasted on her mums Macedonian ‘French Toast’. The irony for her was that her packed lunch was a cheap alternative for her mum to make, especially since they didn’t have much money in the early days.
Although this is a breakfast dish, I’ve been know to enjoy it for a quick lunch or dinner. Unlike ‘French Toast’, this Macedonian alternative is served savory rather than sweet. So instead of drizzling with honey or maple syrup, its a crumbling of feta cheese. Try this for an easy and impressive brunch for friends, they’ll never go back to sweet French Toast again!
6 organic or free range eggs, lightly beaten
3/4 cup (180ml) full cream milk
Sea salt and freshly ground black pepper
8 slices of thick day old bread
50g feta cheese, coarsely crumbled to serve
1) Combine eggs, milk, salt and black pepper to taste in a shallow bowl. Whisk with a fork until well combined.
2) Preheat oven to 180°C.
3) Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Dip 2 bread slices in egg mixture for 30 seconds to 1 minute on each side or until well soaked. Hold over dish to drain. Add soaked bread to pan. Cook for 1 to 2 minutes on each side or until golden. Transfer to a baking tray and keep warm in oven. Repeat with remaining bread, remembering to heat a little extra oil each time.
4) To serve, place two slices of toast on each plate and crumble with feta.
- Depeding on the size of your eggs and the type of bread used you may require more or less eggs and milk.
- Also serve with slices of fresh tomato.