1 Large egg
1/3 cup Milk
1/8 teaspoon Salt
To taste Freshly ground black pepper
Tiny pinch Cayenne pepper
1/4 cup plus 3 Tablespoons Grated Parmigiano Reggiano cheese
2 (1 1/2″ thick) slices mild, airy, slightly chewy bread (about 1 1/8 oz. ea.) such as ciabatta or pullman loaf
2 teaspoons Canola or olive oil
In a shallow pan large enough to hold bread slices, combine egg, milk, salt and pepper, cayenne and grated cheese. Stir with a fork until thoroughly combined. Arrange bread in batter and poke holes in it with a fork to help it absorb liquid. Let soak several minutes then carefully flip slices to coat other side; poke more holes and let soak 2 to 3 minutes longer. Continue flipping and soaking until almost all custard is absorbed (cheese will form a coating on outside of bread).
Heat a 10-inch non-stick skillet over moderately high heat. Add half of the oil and swirl to coat pan. When pan is hot, carefully place soaked bread slices into pan. (Once you place bread slices into pan do not move it or you will disturb the coating.) Lower heat slightly. When underside is deep brown and releases easily from pan, after about 3 minutes, turn slices over with a metal spatula, adding remaining oil to pan as you lift each one to flip it. Cook until underside is deep brown, 2 or 3 minutes longer. Serve at once.
Yield: 2 servings
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