Despite my various to-do lists and mental promise to reread Game of Thrones, Reading Week has once again managed to pass in the blink of an eye. It’s now Sunday night, and between trying to find everything I need for Monday’s classes and meeting procrastinated deadlines, I also have to pack a filling and semi-healthy lunch. Luckily, our arts editor, Kate Cattell-Daniels, has just the recipe.
Cattell-Daniels is a 2015 theatre and drama studies graduate, and is currently pursuing a Masters in Library and Information Science. This week, she’s provided her recipe for a French toast sandwich—or, in her words, “how to pack protein in Tupperware”.
While I’ve never heard nor tried the sandwich version of the appetizer, I’m willing to give it a try.
French Toast Sandwich
- ½ cup milk
- 1 tsp olive oil
- 1 cup baby spinach, kale, or collard greens
- 2 eggs
- 2 slices whole wheat bread
- Salt and pepper to taste
- Cheese (The author prefers mozzarella cheese, recommends Swiss or cheddar, but refuses to taint this recipe with Kraft singles.)
- Crack eggs into a shallow bowl or pie tray. Add milk and beat with a fork until combined.
- Put slices of bread (one at a time or both, depending on the size of your bowl) into the egg mixture. When both bread slices has soaked up about half the egg mixture, flip carefully. Do not tear the bread.
- Heat the olive oil in a frying pan on high heat. (The pan will be hot enough when drops of water sizzle immediately on contact.)
- In a second pot, bring the spinach and ½ cup of water to a boil. Cook until tender.
- Carefully place bread slices into the hot frying pan. Pour excess egg mixture over the bread. Turn down the heat. Cook until golden brown, then flip. The French toast is done when no egg mixture pours from a small hole made in the centre of the slice.
- Take out one slice of toast and place cheese slices on top. Over the cheese, spread cooked and drained spinach evenly. Place the second slice of toast over the spinach.
- Add salt and pepper to taste.