カルボナーラ越えました。目玉焼きパスタが絶賛の嵐でした｜料理研究家リュウジさんのバズレシピ書き起こし
Cooking expert Ryuji's buzz recipe Time required : 20minutes
French toast ｜ Party Kitchen --Recipe transcription of Party Kitchen
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Ingredients
- egg : 1 piece
- milk : 150ml
- sugar : 2 tablespoons
- Plain bread : 2 sheets
- Salted butter : Appropriate amount
- Maple syrup : as you like
- Powdered sugar : as you like
- (A) Cucumber : One
- (A) Carrot : 1/2
- (A) Celery : 1/3
- (B) Plain yogurt : 100g
- (B) Salt : 1/2 teaspoon
- (B) Coarse ground black pepper : a little
- (B) Garlic powder : 1/2 teaspoon
- Dill : Appropriate amount
Time required
40minutes
Procedure
-
1)
Make egg juice
00:26
Break the egg into a bowl, add milk and sugar and mix well.
-
2)
Soak bread in egg juice
01:08
Pour 1 egg solution into a vat and soak the bread cut in half.
Turn it over several times and let it soak for about 30 minutes. -
3)
Cut stick vegetables
01:39
Cut (A) to an appropriate length and size.
-
4)
Make yogurt dip
02:47
Dill drops stems, chops and puts in a bowl. Lightly drain the yogurt water, add to the bowl, add (B) and mix.
-
5)
Bake in butter
05:02
Heat the butter in a frying pan to melt it, and bake the bread soaked in egg juice for about 15 minutes on both sides over medium heat.
-
6)
Serve
05:55
Serve with roasted French toast and serve with your favorite vegetables.
Stick vegetables with yogurt dip.
Point
・ Mix the egg liquid well so that it does not separate.
・ Turn it over and soak it several times so that the egg liquid soaks into the whole bread.
・ You can use your favorite vegetables for stick vegetables.
・ If you burn the butter, the flavor will be lost, so be careful not to burn it.
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