'Tis the Season to Cook Breakfast [Part 2]

Ready to take one more jaunt to those lands where numbering the days a hearth spends warming meals requires centuries rather than decades?

Our recipe for Pain Perdue needs its modern interpretation, so here is "page 2" of that recipe listing:

In French, 'pain perdue' means 'lost bread' - another simple way of using up leftover bread that we now call French Toast. Dipping pieces of bread in egg yolks only gives a richer flavor and more golden color than using whole eggs. You can serve it sprinkled just with sugar as in this Tudor recipe or try it for breakfast with honey or jam and cinnamon. It is also delicious served with bacon and mushrooms for a leisurely weekend breakfast.

4 slices of bread, crusts removed

3 egg yolks

good pinch of salt

1 oz butter

2 tbsp sunflower oil

caster sugar, jam or honey to serve

ground cinnamon (optional)

1. Cut each slice of bread into three fingers

2. Beat the egg yolks with salt and a tablespoon of water to make them soak into the bread more readily.

3. Heat the butter and oil in a frying pan and when it is quite hot, dip the bread into the yolks making sure both sides are well coated.

4. Fry in batches until golden brown, turning once.

5. Keep warm whilst you coat and fry the rest of the slices. Serve warm sprinkled with sugar and a light dusting of cinnamon. Good too with honey or jam.

The first post of this pair had one comment offering a translation of the original recipe into modern terms. I think she did very well!