¾cupmilksubsitute with almond milk for vegan version
For the toast:
2tablespoonbuttersplit evenly across each slice
1jalapenoadjust to your spice tolerance
¼red onionsmedium size, chopped finely
2tablespooncheddar cheesegrated fresh
½teaspoonfresh ground black pepperor a couple of twists, to your liking
In a bowl (shallow and wide enough to hold a full slice of bread) - whisk eggs and milk together
Add finely chopped jalapenos, red onions, and cilantro and whisk well
Add shredded cheddar cheese along with salt and pepper and mix well
Heat a cast iron skillet (or pan) on low to medium flame - melt butter
Dip a slice of bread in this egg mixture and place on the pan - cook for about 3 minutes until the bottom is brown
Flip over and cook for another 3 minutes until the other side is brown
If you want, add more cheese to the top and garnish with more fresh cilantro - serve hot!
Judging the bread to egg mixture ratio is an art form. You want to get it fully drenched but not too soggy. But here's the thing - this recipe is super forgiving. I've made plenty a gloppy mess, and it still tastes delish.
Cooking on low to medium heat is really important. If you cook too high, then you risk burning the bread without cooking the eggs properly. Don't heat up beyond a medium flame, and use a cast iron pan if you can - it spreads heat more evenly (though it takes longer to warm up)
I typically use a buttery bread like brioche or challah for my French toasts - but any bread would work. The history of this dish is actually from stale bread - so use 'em up!