Sunday, July 26, 2009
Posted by Victoria at 1:37 PM
My most comforting breakfast memories include mornings at my grandparents' house and piles upon piles of the Armenian version of French toast, which we call dzoo-ov hotz (or eggs with bread). The interesting thing about our version of French toast is that it's literally bread dipped in seasoned egg and fried in butter--no milk, cream, sugar, or other spices. It's straightforward and it's good. It can easily go savory or sweet, and most mornings I would start out eating mine topped with crumbled feta cheese and then finish off with some dzoo-ov-hotz with maple syrup or jam to sweeten things up a bit. Yum! This morning I was trying to decide how to make a more refined version of this dish, as I would normally just shove it all into my mouth using my hands (nothing wrong with that!). I had goat cheese and fresh tomatoes on hand, so it occured to me to try out a breakfast bruschetta! You could even do a sweet breakfast bruschetta using ricotta or mascarpone cheese and topping it with some mascerated berries. Really the options are endless, but here's what I did today...
6 slices of bread (I used sourdough, but any Italian or French bread that isn't too crusty will do)
3 eggs, beaten
4 oz goat cheese
2 tomatoes, thinly sliced
2 T. butter
Salt and pepper
Melt 1/2 the butter in a frying pan over medium heat. Beat eggs with a little salt and pepper in a bowl. Dip bread slices one at a time into the eggs, coating both sides with egg (don't let it soak for long, it's not meant to absorb the way other French toast does, just nicely coat the bread).
Fry 3 pieces of egg-dipped bread at a time in the pan (or adjust the size of your batches to the size of your pan). Cook on each side for a few minutes until nice and brown. Remove from heat, melt remaining butter in pan, dip the last 3 pieces of bread into the egg and cook them the same way.
Spread goat cheese thinly over the cooked dzoo-ov hotz and top with slices of tomato. Season with salt and pepper and serve. It is easiest to devour these with a knife and fork.