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Archive for January 7th, 2010

Avec Nutella

There’s nothing wrong with any particular version of what we in America call “French Toast.” Battered Wonder bread (wonder why they call it bread) fried in a cast iron skillet and served drowning in melted margarine and genuine imitation maple syrup (we weren’t wealthy) is how I remember it. French toast is quick and easy and kids love it. The only problem is making it here in Germany where soft white bread is scarce and “ahorn sirup” nearly impossible to find.

We had Lara and Emma over one weekend recently, and as usual things were in a disarray in the morning. I decided to try making them some French toast, using what I had on hand. This included a leftover baguette and some milk and eggs. What I didn’t have was syrup, maple or otherwise. I thought I would try to sell the girls on strawberry jam as a topping. I made the French toast, but they wanted Nutella on it instead. Nutella is from Italy and is very popular in Europe. It is a mashup of ground hazelnuts and chocolate, about the consistency of peanut butter and probably about as good for you. But the girls loved it on their French toast. And on their faces, the table cloth, and anything else within reach. This stuff can be messy. But French toast with Nutella is as popular here as my “egg McMuffins,” another classic breakfast only Opa can make.

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