Lost Bread-- Parmesan Turkey French Toast

Just four weeks ago I was a highly functioning person. I was up early with my French coffee press, then out the door on a run or beach walk, and back home to clean up for a bike ride to my fave morning spot for a coffee, oatmeal and the news of the day. And that was just my morning. By noon I was in the car to the market and up the hill to my client's beautiful French country kitchen. The view from my work bench was Sienna, Napa, Provence, or as the trainer once amusingly said-- Nairobi.

I know. You want to slap me now. Knock me back to reality where the rest of the world has no such view from their work space, and no such beach to walk, run or see. And you would be right. Poor me for missing my sharpened knives, well oiled cutting board, and glorious herb garden. Poor, poor chef.

Trust me. I've paid my dues, and am still in 'debt'.

But I am a little lost without it. My days are consumed with trying to feed myself, followed by trying to clean-up after myself, followed by more of the same. Not the menu I want. I know, it could be worse, and this is all just temporary, but disability is what it is-- disabling.

So, out of a need to make something single-handed and a desire for something comforting, I thought of pain perdu. Or, as Americans call it, French toast. And how ironic that the French to American translation is "lost bread"? Bread that is stale, no good, transformed into something luxurious, and new. A perfect metaphor for my own healing.

But here's the twist-- Parmesan and turkey.

You see, by the time I cleaned the kitchen, it was time for lunch. So, pain perdu became a savory masterpiece of 'making lemonade out of lemons.'

Here you go:

In a shallow pan or bowl, whisk together a fresh egg, a half-cup of milk, a palm-full of grated parmesan (parmiggiano reggiano, if you have it) and salt and pepper.

While you get a skillet nice and warm, soak two slices of sandwich bread in the egg mixture.

Build your wet sandwich-- layering slices of deli turkey and a good melting cheese between the wet bread. A tablespoon of butter melts very well in a medium-hot pan, just perfect to slide the sandwich into. Brown one side and flip. Bake in an oven at 400' about 5-6 minutes, until browned.

I dressed it, on a plate, with a shower of fresh Parmesan, and arugula with lemon. And, since I had some cauliflower florets, I made a quick turmeric and cider vinegar pickle with a squeeze of honey to sweeten it. It took three minutes to steam. A perfect side-dish.