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French toast, Prescriptions, Any category, Any kitchen, French cuisine, Breakfasts, Croutons

Ingredients portion 4

Chicken egg 2 pieces

Milk 150ml

Ground nutmeg pinch

White bread for toast 4 pieces

Butter 50 g

Vegetable oil to taste

Sugar powder to taste

Cooking instructions 30 minutes

1 Mix the egg, milk and nutmeg and whisk.

2 Cut the bread into strips, dip it in the egg mixture and fry it in a mixture of butter and oil.

3 Sprinkle the croutons with icing sugar.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .