Return to French toast (idea)

[Southwestern] [French Toast]:

Wash and toss fresh [mesclun] ([salad] [greens]) with freshly squeezed [lime] juice and a dash of salt and cracked black pepper.

Cut a loaf of [sourdough bread] (or another light bread) into cubes measuring approximately 1.5 inches squared. Into beaten [egg], add finely chopped [chipotle] peppers (tinned work well). Heat a griddle to medium-high heat and coat with a mixture of [butter] and extra virgin [olive oil]. Add some of the cubes to the bowl of beaten egg and fold them into the egg, using your hands to ensure that they are completely coated. Lift a handful from the bowl and drop them, one at a time onto the heated griddle. If they get away from you, don’t worry about it – you can always separate them with…..um…..(one of those tools called by different names in different parts of the world)….an [egg-lifter] or a [spatula], or a [putty knife] – whatever it is you use to lift [eggs] with. Cook until golden-brown, turning on all sides to ensure even cooking.

Lay a bed of seasoned mesclun on a plate and arrange the golden cubes on top of it. Please don't waste your time making a project out of piling them, thereby turning the “[architecture of food]” into something impossible to eat without creating a mess. Dust with salt and fresh cracked black peppercorn before serving. The addition of [cilantro] would also be very good.

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