Fogel Hoy
April 2, 2011


❤ on a O (love on a plate)

This exotic sounding delicacy is really just a mixed-up way of making french toast. I think it’s a better way, but perhaps that’s because it was a dietary staple of my childhood, made for me at least once a week by my Mum or my Grosli and let’s face it, the way we first met the foods we love will always be the best way. Or maybe it really is better because the bread gets all buttery/toasty first, and then the egg comes along so there’s never any mushy undercooked middle bits.

My Grosli (short form of Großmutter, grandmother in German and Swiss-German) was from Switzerland and I think the name comes from Vogelhuis which means ‘bird house’. I guess it got broken telephoned over the oceans and the decades, but we’ve always called it Fogel Hoy, and it wouldn’t make a very good home for a bird anyway.
It does however, make my little chicky chirp.

Prep time: no more than 10 minutes.

Use one egg (best if at room temp) and
about 1 tsp. cold butter
per slice of bread. We used a good multigrain today.
Pick either a pinch of cinnamon or a splash of vanilla.

Place the butter in a large skillet over medium-high heat.
Chop the bread into medium cubes and add to pan. It’s best if you get the cubes in before the butter has fully melted. That way as you stir the bread around more of it gets coated as the butter melts, making for greater golden toasty surface area. I hope that’s clear – it will be when you try it.

As the bread toasts up in the pan whisk the eggs together and add the cinnamon or vanilla. Once the bread is mostly golden pour the eggs all around and over it. Stir it all up. The eggs cook as soon as they hit the hot pan and toast, so from the pouring to the plate is only about 30 seconds to a minute.

This dish must be slathered in real maple syrup.

Sure beats worms!

Is this Ivy? Or me in the 70's? Or my mum in the 40's? Or Grosli in the 'teens? ...

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