french toast benedict with no special equipment needed
Course Bread, Breakfast
Cuisine sauce
Prep Time 20minutes
Cook Time 10minutes
Total Time 30minutes
Servings 1person
Ingredients
1pieceof bread- I use my sourdough rye straight from the freezer
1large egg
1/2tspchopped rosemary
1ouncemilk
dash of hot sauce
pinchof salt and pepper
2TablespoonsUnsalted Butterplus a dollop more for the french toast frying
1/2tspdijon mustard
1teaspoonfresh lemon juice
Instructions
combine egg, milk, rosemary, hot sauce, salt and pepper in a shallow pie dish or bowl, whisk to throughly combine
add the piece of bread and soak through (2-15 minutes per side depending on the bread)
preheat the cast iron pan for the french toast and then fry the soaked bread in the lightly buttered pan until golden brown on both sides. I do this with the heat just below medium and it takes about 3-4 minutes per side
while the french toast cooks
heat the butter to bubbling in another saute pan
add mustard and lemon juice to the leftover french toast egg mixture and whisk to combine
slowly whisk the the hot butter into the egg mixture, sauce should begin to thicken at this point.
Return the hollandaise sauce to the butter pan and return to heat at lowest possible setting until, whisking frequently thickened to desired consistency (this happens for me while the french toast cooks on the second side, so about two minutes) remove from heat
assemble!
Notes
equipment needed whisk shallow bowl or pie pan cast iron or heavy bottomed pan for cooking the french toast another pan for melting the butter