No-Egg Turkish French Toast
Although the exact history is not known, french toast is a recipe that has gained its place in every culture with its different traits. It is understandable why it is referred to with such different recipes in such wide geography, as its origins are thought to be based on the Roman Empire. The Arme Ritter of the Germans, the pain perdu of the French, and the eggy bread of the Turks are made with a technique based on simple logic. This recipe, which is made by frying the bread after it is dipped it in a liquid, is decorated with toppings differently in each culture.
Eggy bread, which is indispensable for Sunday breakfasts all over Turkey, does not contain a “topping”. This recipe, which is a perfect example of zero-waste with the reuse of stale bread, is very easy to make.
Ingredients
2 slices White bread
100 ml Nomelet
50 ml Water
Vegetable Oil (for frying)
Instructions
- Mix the Nomelet and water in a jug. Pour the mixture into a flat casserole.
- Dip the bread in the mixture and make sure all the mixture is absorbed by letting it soak for 1 minute on each side.
- Fry the slices of bread in a flat pan with some frying oil until each side are crispy.
- Use a clean towel/tissue paper to absorb the excess oil after frying.
- Serve it warm.