Cyrus cook Douglas Keane from Healdsburg, calif., offers a simple, mouthwatering French toast. Bonus: only nine minutes to prepare.
Breakfast at home can be special, not complicated. I thought of this twist of a French toast, and I helped a small restaurant outside Denver. Start with banana bread. The killing is better. Beat the eggs, milk and cinnamon until combined. In a non-stick frying pan, heat the butter until almost foam. Spread the egg mixture over the top of the bread and add to the pan. Cook for about two minutes each. Meanwhile, sprinkle some maple syrup over seeds and beans with vanilla beans. Add a tablespoon of citrate cream, and a cool acidity will balance the sugar.
Professional tip: for a large amount of vanilla syrup, split the whole vanilla bean into a pot or a bottle of maple syrup, close and shake. After some time, it will be ready to go.
Make the citrate cream, add some grated lemon peels and sour cream and whips until it thickens so that the cream won’t melt and will disappear when it hits the hot bread.
What to watch for Esquire’s kitchen: sour cream is a seemingly nitpicky, but likely life-altering addition to the recipe.
2 inches thick banana bread slice
1 TBSP. milk
1 pinch cinammon
1 TBSP. Unsalted butter
1/2 vanilla bean, split and scrape
1 tablespoon citrate cream
Beat the eggs, milk and cinnamon until combined.
Heat the butter until it is almost nonstick.
Slice and dice with egg mixture, add to the pan, cook each side for about 2 minutes.
Add some maple syrup, including seeds and beans, with vanilla beans.
Top citrate cream.