FROM ELIZABETH ZIMMER, DANCE WRITER
“I improvised this dish as an impoverished graduate student in California, unable to afford red meat. It’s a spin on breakfast-for-dinner, transforming a sweet treat into a quick, savory, and substantial meal, great for using up stale bread. It serves one; to feed more people, multiply the ingredients by the number of diners.”
SERVES:
1
PREP TIME:
20 MIN
TOTAL TIME:
35 MIN
INGREDIENTS
2 or 3 slices of rye bread, cut in half if they are large
1 large egg
½ cup milk
2 tablespoons butter
2 tablespoon olive oil
½ cup sliced mushrooms
1 small onion, sliced
Fat clove of garlic, peeled and sliced
½ green, red, or yellow pepper, seeded and sliced
Salt and black pepper to taste
1 large egg
½ cup milk
2 tablespoons butter
2 tablespoon olive oil
½ cup sliced mushrooms
1 small onion, sliced
Fat clove of garlic, peeled and sliced
½ green, red, or yellow pepper, seeded and sliced
Salt and black pepper to taste
DIRECTIONS
Beat egg and milk together in a shallow dish. Soak bread in the mixture until all the liquid is absorbed. Meanwhile, melt butter and oil together in a heavy skillet. Sauté onion and garlic for a minute or two; then add mushrooms and peppers, stirring constantly. When onions are golden and mushrooms are much reduced in size, move vegetables to the side of the skillet and add slices of bread. Fry for about two minutes on each side.
Empty skillet onto a warmed plate and enjoy. Add salt and pepper after tasting.