This morning: Jewish french toast.
Into
an egg
stir briskly enough
milk
to make the mixture smooth. In a little
suet
brown some cut-up
onion,
mushrooms,
and something savory (in this case
pastrami).
Break into the egg mixture some
matzoh.
Pour into the frying pan & spread around. Cover with a plate, and wait till it gets hot. Drain the plate into the sink, not the pan. When the egg is firm, cut in quarters with a spatula & turn them over. Add salt & pepper. By the time you have done that, it is ready to serve.