Almond French Toast

I'm convinced there are two kinds of families in the world: food families and non-food families.

Non-food families eat out of necessity, in order to stay alive. My younger daughter once spent most of a day with a non-food family. She was at their house for the full scope of what could be considered "lunchtime" and "dinnertime" and was never once offered anything to eat.

I am not criticizing non-food families, mind you. (The next time my daughter went to that friend's house, I fed her ahead of time.) 

I'm just saying we are not one of them.

We are a food family. As was my family of origin. My mom and I joke that we remember our entire family history based on what we ate, and when, and where. 

Food traditions were very important in the house I grew up in. Among other gastronomical rituals (Sunday dinner being the most sacred...it came with its own list of rules* and regulations), there was Saturday breakfast. At which, without exception that I can remember, my mom served waffles or French toast or pancakes--usually on a regular rotation.

I've tried to keep this habit alive in my own little family, but sometimes I make myself French toast ON A WEEKDAY. (Don't tell my mom. Oh right, she's probably the person reading this post...hi, mom.) Specifically, I like to make Almond French Toast. Redolent with almond extract and coated with toasty slices of this uber-healthy nut, even the worst of Monday mornings is no match for this.

This recipe makes one serving, but you can easily double it (use 3 whole eggs) or quadruple it (use 4 whole eggs plus one egg white) or sextuple it (which is more math than I'm capable of doing...see "I'm a MOM" in the little "hello, mama" blurb at the top of this page). 

If you're an almond fanatic like I am, I think you'll love this. You might even like it if you're from a non-food family. After all, you have to eat something to stay alive, so it might as well be this.

Almond French Toast {print}

1 egg

1 egg white

2 tablespoons almond milk

1/4-1/2 teaspoon almond extract (start with the lesser amount and go from there)

2 slices bread (any kind you want...gluten-free, uber-grainy, soft white, whatever)

2 teaspoons butter, plus more for serving

1/4 cup sliced almonds

confectioners sugar, for serving

Preheat a nonstick skillet over medium heat. In a shall dish, whisk together the egg, egg white, almond milk, and almond extract. When your skillet is hot, melt the two teaspoons butter. Carefully (the pan is hot, remember) spread 2 tablespoons of the almonds into each of two bread-shaped(ish) layers in the butter. (Between the two, you'll use up all the almonds.) Dip both sides of the bread into your egg mixture and gently lay one slice on top of each of the almond "layers." Cook over medium heat (or, if it seems too hot, medium-low) for a minute or two, until the first side is golden. Flip the slices, and cook until the second side is golden. Serve with more butter and confectioner's sugar. Makes 1 serving.

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*Served in the dining room on the good dishes; "ethnic" foods (spaghetti, tacos) need not apply (with the exception of Swiss steak on account of Swiss neutrality on all things political and gastronomical); the gelatin salad category must be represented; that sort of thing.

This post may have been shared at some of these blog bashes.