ニューヨーク・タイムズのインスタグラム(nytimes) - 5月3日 21時41分

When @juliamoskin set out to make brunch-worthy French toast, her first move was to call the ace of the new American breakfast: Jessica Koslow (@prosciuttosnacks), the chef and owner of @sqirlla, in Los Angeles. There, the French toast is cut so thick that it’s cooked like a steak: seared on the stove, then roasted in the oven. Good #Frenchtoast demands a recipe. Fortunately, this one doesn’t require any new ingredients, tools or technology. Many cooks think of French toast as an egg dish, but here’s the trick: Restaurant recipes like this one lean just as heavily on cream and milk, preferably whole. Swipe left to see @jessica___marx’s photo of the finished product. (And yes, we know it’s Wednesday. We believe French toast is appropriate any day of the week.)

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