Once everyone had gone to bed last night and I was finally alone after the long weekend I cozied up on the couch with a book and let out a sigh of relief.  In answer to the sigh my stomach let out a sound of its own – a long, agitated growl.  Having spent the last three days celebrating Independence Day here and there, I realized I’d had little more than beer, grilled meats, more beer, highly processed and preserved sausages and hot dogs, some beer, appetizers and snacky food, a few beers and there might have been some champagne in there somewhere too.

After all that, nothing sounded good but my stomach insisted otherwise so I went to the kitchen thinking that a soda cracker might do the trick.  The pantry and fridge were pretty picked over but something about the way the few tart green apples, half a loaf of raisin bread and block of gruyère looked sitting next to each other registered with me.  I was just going to have some toast and slice up the apples and cheese but the next thing I knew I was heating the skillet and going for the eggs.

I don’t know if I just needed that combination of vitamins, fiber and carbohydrates to balance all the meat, hops and nitrates I’d put in my body over the weekend or what but the French Toast I made last night felt like a revelation!  As my dad says, “Somebody don’t like that, don’t like Jesus.”

French Toast with Apples and Gruyère

  • 2 eggs
  • 1 cup milk
  • Dash of cinnamon
  • Pinch of salt
  • 1-2 tart green apples, thinly sliced
  • 4-6 oz. gruyère, jarlsberg or strong white cheddar, sliced
  • 8 slices raisin bread
  • butter

Heat skillet over medium heat.  Mix the eggs, milk, cinnamon and salt in a shallow bowl. Make 4 sandwiches using the apples, cheese and bread.  Add butter to pan to melt.  One at a time, dip the sandwich in the egg mixture and cook in the butter until crisp on each side.  Serve with warm syrup.  Enjoy!

I think when I test this out on my family I’ll cook up the kids’ favorite too, which is a peanut butter and banana sandwich made with a good crusty multigrain bread cooked and served the same way.

Mandy Richburg Rivers

Mandy Richburg Rivers

Mandy lives in Lexington, South Carolina, is a contributing writer for the Food & Drink section and is currently working on her first cookbook. Mandy is an award winning recipe writer and judges regional cook-offs and other culinary contests.

“I'm just a gal that likes food. Of course I like to eat, but what I've discovered about myself over the years is that there are more ways for me to enjoy food than just eating it. I like to shop for it, read about it, cook it, entertain with it and write about it. And when it's really good, sometimes I'm tempted to throw it on the floor and roll in it."