Everything you need to make the most important meal of the day delicious.
Every time I've eaten a form of pan fried egg-coated bread, it's been sweetened—that is, your basic French toast. It never occurred to me that a unsweetened version could be just as tasty until I read about Blake Royer's discovery of eggy bread on The Paupered Chef. Although his British friend manning the stove acted as though eggy bread were the most natural thing in the world, Royer seemed to be just as unaware of the simple savory French toast as I was. We're not the only ones, are we?