Slow Bloom Extra: Jack’s Apple Toast

Slow BloomIn spite of a public reputation for breakfasting on gin and grapefruit and black coffee, Jack Corson (from Slow Bloom) has known how to cook for years.  In fact, he learned how to cook in an effort to preserve his life, or at least his stomach, because his first live-in lover was a young man who turned out to be a hazard to all and sundry in the kitchen unless he was mixing drinks.  (Fortunately, said young man did grow out of it and went on to be an excellent cook, a doting step-mother, and an upstanding member of the PTA.)

Jack is particularly fond of this recipe because it doesn’t involve standing over the stove and it’s done by the time he’s on his second cup of coffee.  He’s willing to share the recipe as long as you promise not to tell anyone that he’s actually a big softie who loves to bring Ricky breakfast in bed.  There’s no telling what he’d have to do to restore his cranky eccentric reputation after that.  It might involve public nudity and, while Ricky wouldn’t mind, we’re sure the neighborhood association might need extensive therapy to get over that.

Apple Toast
Serves 2

1/4 c butter
2 eggs
2 tbsp milk
4 slices dense, hearty bread (or raisin bread)
1 3oz pkg cream cheese, softened
1  red apple, sliced
1 tbsp brown sugar
1/2 tsp lemon juice
1/2 tsp vanilla extract (optional)

While pre-heating the oven to 450 degrees, put the butter in a jelly roll pan and then into the oven to heat until bubbly.  Spread the butter until it is even in the pan, then remove it from the oven.

Beat 1 whole egg and 1 egg white (reserve yolk) with milk in a pie plate or other shallow bowl.  Dip the bread slices in the egg mixture until well-coated, then place in the buttered jelly roll pan.

Bake in the oven for 5 minutes.

Mix the remaining egg yolk, lemon juice, vanilla extract, and brown sugar with the softened cream cheese.

Remove the bread from the oven and top the center of each slice with a generous dollop of the cream cheese mixture. Arrange an apple slice or two in the cream cheese.

Bake for 5 minutes more or until the cream cheese mixture is just set and the apples are tender.

Serve with maple syrup.

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