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Friday, May 6, 2011

Frigănele (Romanian milk and egg bread slices)

This is something we both used to eat as kids, the friganele being a staple in most Romanian houses. Not something made very often, but something quick and simple for when there's nothing fresh left or the munchies strike. It is often served as a more consistent replacement for plain bread, meant to accompany main courses. A known variation on this recipe is serving them sweet (skipping the savory seasonings, obviously), topped with a little sweetened yogurt and / or jam (just like in the case of French toast). Enjoy.

Ingredients (serves 2):
  • 2 eggs
  • 200 ml milk
  • salt and pepper
  • 1 teaspoon oregano
  • oil for frying
  • 5-6 bread slices

Prepare two bowls, wide enough to dunk the bread slices in it. Fill the first with milk, beat the eggs in the second. Season the beaten eggs with salt, pepper and oregano.

Prepare a frying pan and heat a little oil in it. Take a piece of bread and dunk it in the milk on both sides, for 1 second on each side (no more, or it will absorb too much milk and get soggy):

As soon as you take it out of the milk, dip it in the egg mixture, 1 second on each side, to coat it:

Then put in the pan and fry it for about 3 minutes on each side:

After you put in the pan, repeat for the remaining slices to have them frying all at once. When they're golden brown on both sides, take out, arrange on a serving plate and dig in. :)

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