6 eggs
1/4 cup milk
4 very ripe bananas
1 ounce coarsely chopped walnuts
l/8 teaspoon freshly grated nutmeg 8 slices egg bread
4 tablespoons unsalted butter
confectioners’ sugar jam OR pure maple syrup
In a large, shallow bowl, using a fork, beat the eggs until lightly frothy. Stir in the milk. Set aside.
Peel the bananas into a small bowl and mash with a fork. Stir in the walnuts and nutmeg. Spread the banana-walnut mixture evenly over half the bread slices, leaving a 1/4 inch (6-mm) border uncovered on all edges. Top with the remaining bread slices and press down gently to seal.
Place 2 sandwiches in the egg mixture. Turn gently until evenly saturated on both sides. Remove from the bowl and repeat with the remaining 2 sandwiches.
In a frying pan or griddle large enough to hold all the sandwiches at once, melt 2 tablespoons of the butter over medium heat. Add the sandwiches and fry until the undersides are golden brown, about 2 minutes. Add the remaining 2 tablespoons butter to the pan in several pieces, distributing evenly, then flip the sandwiches with a spatula and fry until the second sides are browned, about 2 minutes longer.
Place on warmed individual plates. Using a small fine mesh sieve, lightly dust the tops with confectioners’ sugar. Serve hot, with jam or maple syrup alongside.
Notes: Layering two slices of bread, sandwich style, with a mixture of bananas and walnuts results in French toast with a surprise filling. Try other favorite nuts in place of the walnuts, if you like. Accompany with bacon, ham or sausage. >Williams-Sonoma Kitchen Library: Breakfasts & Brunches by Norman Kolpas Time-Life Books 1997.
kitpath@earthlink.net 8/28/98