Ingredients
1 Italian bread or 2 packages French rolls sliced length wise for sandwiches.
3 large eggs
1/3 table spoon salt
1/4 table spoon ground black pepper
3 cups 2% Milk
Olive Oil for saute
PRESERVE:
2 pints fresh redcurrant
8 pints sugar
Timing
Preparation Time: 3-5 min
Cooking Time: 25-30 min
PRESERVE:
Preparation time: 30min
Directions
Wisk eggs with salt and pepper. Add milk. Mix well. Slice bread ? inch thick. Soak each slice in milk mixture 5 sec. Saute slices for 40sec on each side on slow- medium heat Always use preheat skillet. Saute until slightly golden
PRESERVE:
Wash well berries. Let it dry. Press well with clean fork. Add sugar and mix until sugar completely dissolves. Pour preserve into clean and dry glass jar, .Pour1/2 inch sugar on top. Cover with plastic and topped with tight cap. Keep in refrigerator. Could be store up to one year. Contains a lot of vitamin C.
P.S. All glass jars for preservation needs to be clean and washed with baking soda, well dried before filled with preserves.
Serve toasts with redcurrant preserve
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