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Egg Nog

December 22, 2013

Hello again my fellow Toastiephiles! Christmas is only three sleeps away, so I think this calls for another foray into the world of celebratory solstice sandwiches.

Today’s experimental subject is a slightly new medium, in that it’s much less a solid foodstuff than a liquid one. This could get messy.

By the way, that’s a cinnamon stick in the picture below, not just a random twig I threw in for the hell of it.


Mmm, egg nog. So creamy and delicious. Yes I know that the idea of a drink that contains raw eggs is kind of nauseating, but if you haven’t tried egg nog before I really do recommend it. It’s like a milkshake but with spices and booze in it.


Which is all well and good, but I’m not entirely sure what the best method for transferring the egg nog onto the bread is.

*thoughtful head scratch*


In the end I just unceremoniously pour it all over the bread. Perhaps a little more ceremony would have helped, because I also spilled quite a bit all over the toastie maker, but that’s a lesson for next time.


On with the toasting! I think there’s almost as much leakage here as toastie.


If you look closely, you can see a difference in size between the two pieces of bread. The top slice is unchanged, but the bottom slice has expanded slightly with the absorption of the egg nog.

If you stare at it too long, the lower edge of the toastie starts to look creepily like a pair of lips made out of bread. And that’s not a happy smile it’s making.


Anyway, here’s the obligatory cross-section. I’m weirdly fascinated by the way the leakage has attached itself to the toastie and won’t let go.


Even when I pretend it’s shimmying. Wheeeeee.


Unfortunately there’s no picture of the innards of this toastie for you to feast your eyes upon, as the egg nog sealed the pieces of bread together and I couldn’t peel it open. So here is some abandoned leakage instead. Lest we forget.

So how did it taste?

Well, I think it’s time we addressed the elephant in the room, which has only occurred to me at this stage in the process, but is probably what you’re all thinking now. What I’ve done in this experiment is taken two pieces of white bread, soaked them in an eggy mixture, and cooked them.

In conclusion – I’ve made some french toast.

*slow clap*


Toastability: 2/5 – some obvious issues with the method of egg nog transfer here, which resulted in potentially unnecessary leakage overflow. However this could have been easily remedied with the use of a concave utensil or similar technical equipment at this delicate stage of the process. In other words, I could have used a spoon.

Taste: 4/5 – Despite my vague disappointment at the slightly mundane conclusion to this experiment, this toastie is quite satisfying and would definitely bear repeating. In fact, I think Egg Nog French Toast Toasties should totally be a brunch staple and you should request it at your local cafe. Tell them the Toastie Mistress sent you.

2 Comments leave one →
  1. December 22, 2013 8:26 pm

    We could all make Egg Nog French Toast this year for Christmas breakfast! With croissant *starry inspired eyes*

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