September 11, 2011

The Elvis

On our way out of Savannah we stopped at Clary's Cafe for breakfast. One item on the menu that caught everyone's eye was called The Elvis. Sourdough french toast stuffed with peanut butter and banana! We all looked at it, drooled over it, but somehow out of the 7 people there nobody ended up ordering it. It has been on my mind ever since, so this morning it was copycat time. I must say, this stuff is delicious and not as hard to make as you might think. It is really filling too. I made 2 slices each for Ron and I and we both made it through maybe one and a half.  And if you are ever in Savannah you should check out Clary's. The food was great.

Sourdough Bread
Peanut Butter

Directions. Slice bread about 3/4 inch thick. Take each slice and slice it again about 3/4 of the way through to make a sort of pocket for your stuffing. You want to leave the top of the slice together so everything doesn't fall out.
Peanut Butter Pocket
Spread the peanut butter on the inside of the bread. Slice the banana as thin as you can and stuff banana pieces into the bread 'pocket'. Whisk together eggs and milk (the quantity will depend on how many pieces of toast you are making). Dip the stuffed bread into the egg/milk mixture and then place on a hot griddle pre-seasoned with melted butter. Cook until golden brown. Garnish with extra banana slices and syrup.

Thank you, thank you very much

No comments:

Post a Comment