Hong Kong French Toast

Step 1

Crack the 2 eggs into a shallow bowl, add 0.25 cup milk, 0.5 teaspoon vanilla, and 0.25 teaspoon salt, then whisk with a fork until the mixture is uniform and pale, about 30 seconds.

Step 2

Spread 1.5 teaspoons peanut butter on the top side of 2 bread slices, then place the remaining 2 slices on top of each, pressing gently to form 2 sandwiches.

Step 3

Heat 1 tablespoon butter in a 12-inch non-stick skillet over medium heat until it melts and the foam subsides, about 45 seconds.

Step 4

Dip one peanut butter sandwich into the egg mixture, holding it at an angle and letting excess drip back into the bowl, then place it in the hot skillet; repeat with the second sandwich.

Step 5

Cook the first side for 3 minutes until it turns golden brown—the color of honey—then carefully flip each sandwich with a spatula and cook the other side for 2.5 minutes until equally golden.

Step 6

Add the remaining 1 tablespoon butter to the pan and tilt to distribute it around the toast, then cook both sides for another 30 seconds until the butter turns light golden brown and foams.

Step 7

Transfer the 2 toasts to a serving plate with a spatula, then cut each sandwich in half diagonally to expose the peanut butter filling.

Step 8

Drizzle 0.33 cup sweetened condensed milk over the toast so it pools around the pieces and seeps into the cut edges.