My World-Famous Middle Eastern French Toast

So your diet of purely street food is cheap but no longer exiting.

Try my world-famous Middle Eastern French Toast. It's easy and delicious.



Don't know how? I've got you covered with a complete break-down.

Ingredients:

Note: Prices listed below are for foreigners, which is obviously much higher than the local price (for bread its about 4x higher). As usual, expect that each location (supermarkets, street vendors, etc.) is going to jack up the price even beyond this, but a little yelling and screaming should get the price down to the ones listed below.

- Five pieces of Egyptian bread. I'm talking about the circular, sort-of-pita-like-but-not-quite bread that you see laying out by the hundreds on streets (without anything between the bread and the dirty street, of course). Buy them early in the morning so donkeys don't have time to nibble at them or defecate nearby. Price for foreigners on the street is 1 pound for 5 pieces.

- Six eggs. Get these at a supermarket. Price for foreigners at the supermarket is two eggs for one pound.

- Jam or preservative. Strawberry jelly should be 5 pounds for a small jar. If you're really looking for a treat, raspberry preservative is expensive (10 pounds) but well worth the investment.

- Fruit (optional). God be with you when negotiating the price with street dealers; I can't even give a rough guide. Always, always, always pick out the fruit for yourself.

DIRECTIONS:

Stir all the eggs together in a shallow bowl. I prefer to shake out the bread to get the street dust and dirt out, but that's just me.

Then take the flatbread and break each one into half. Soak each half in the egg bowl for a good while, then put it on the skillet. Oh, and be sure to use an obscene amount of cooking oil.

The tricky part is to flip the toast before it burns, but after the egg is cooked, because Egyptian eggs are pretty much guaranteed to have E. Coli.

Then put on the jam/preservative or fruit (wash well!). Bonus points: Powdered sugar. No supermarkets seem to have them, but some bakeries use them, so it has to be available somewhere. Let me know if you find some.

Bon appetite!