LEMON MERINGUE FRENCH TOAST
- 1 ROOM TEMPERATURE EGG
- 2 TABLESPOONS SUGAR
- 1/4 CUP MILK
- 2 THICK SLICES OF YOUR FAVOURITE BREAD
- BUTTER OR OIL FOR PAN
- 1/2 CUP LEMON CURD (I HAD SOME LEFT OVER HOMEMADE IN THE FRIDGE, FEEL FREE TO USE STORE BOUGHT IF IN A PINCH
Separate your egg: white in a super-clean bowl free from any grease or oil, and yolk in a shallow bowl. Using a mixer, beat the egg white starting on low speed until the eggs are slightly frothy. With the mixer on medium, start streaming in the sugar, in as thin of a stream as possible. Increase the mixer speed to high and whip until the eggs reach stiff peaks. When you lift your beaters out of the meringue, there should be a distinct “beak.” Set the meringue aside while you fry up your french toast.
Whisk the milk into the bowl with the egg yolk. Dip slices of bread into egg mix allowing the bread to soak up the eggy goodness. Melt a pat of butter or a touch of oil in a large skillet over medium to medium-high heat. Add the soaked slices of bread and fry until golden brown on both sides, flipping once.
Top the slices of toast with the lemon curd and meringue. Enjoy warm!
Note: Some people are uncomfortable eating uncooked egg whites. If you have any doubts at all, please don’t eat this meringue!