Imran's Sharebook 

New Orleans style French toast

2 eggs

½ cup milk

Pinch of salt

1 teaspoon sugar

1 teaspoon vanilla

½ teaspoon cinnamon

¼ teaspoon all spice

6 slices bread

3 tablespoon butter

1 tablespoon vegetable oil

Powdered sugar

Preheat the oven to 204 degrees Celsius or 400 degrees Fahrenheit. In a large mixing bowl whisk together to eggs, milk, salt, sugar, vanilla, cinnamon, and allspice. Toss the slices in the egg mixture until the mixture has been absorbed in to the bread. In a non stick pan very lightly brown the slices in the butter and oil for 2 minutes per side. Then transfer the bread on a baking tray and bake for 10 minutes. After 10 minutes remove, turn over and put back in the oven for another 5 minutes to brown the other side. Ready to serve,

Scrambled egg toast

2 large eggs

2 tablespoons milk

1/8 teaspoon of salt

¼ teaspoon black pepper

2 teaspoons butter or olive oil

1 slice of bread

1 tablespoon cheddar cheese, softened a bit

1 teaspoon spring onions

Toast bread, then sprinkle it with cheese and spring onions and keep aside. Beat eggs with milk, salt and pepper in a small bowl. Heat a pan and once hot, add butter. Once butter is melted add eggs as the edge of the egg starts to cook tilt the pan to bring the uncooked egg to the edge of the pan. Repeat this process until the omelet is slightly set. Use your spoon or spatula to break up this pile into smaller chunks. Immediately remove the pan from the heat and pile the scrambled eggs bits high on your cheese toast. Sprinkle with an additional grind of black pepper and remaining chives. Eat immediately.