On each slice of fried put thin slice of ham and half egg (sliced ​​lengthwise and sandwiching). Sprinkle with salt and pepper, sauce of mayonnaise and mustard and sprinkle with chopped parsley.

Beat the eggs in a bowl, cream, vanilla, cinnamon, nutmeg and salt. Place the slices in a baking dish large enough to line up on one layer. Pour over top with egg mixture and allow to soak for about 5

Beat a little milk and some eggs, dip the brioche slices in the mixture and fry in heated sunflower oil.

Fresh milk, sugar, cinnamon sticks and sheet are put to boil, then strain the milk and leave to cool. Bread cut into slices with a thickness of about 2 cm, which is immersed in the milk until tender

Beat eggs with milk. Each slice soak both sides in this mixture and fry in preheated oil. Serve with sugar, jam, feta cheese, cheese, sausages or other of your choice.

Powdered sugar dissolves in the wine and add the cinnamon. The bread is cut into thin slices, which are dipped in sweetened wine, then in the beaten egg whites and fry. Serve hot, sprinkled with

The bread is cut into slices. In bowl, stir all products. Each slice is immersed in the mixture and fry until browned. Once you are ready, garnish optional - with powdered sugar, jam or honey.

Eggs are broken down with the butter. Add the flour, grated cheese, salt and pepper. The mixture is stirred well and it is immersed bread slices, then fry in preheated oil.

Mix with mixer eggs, sugar, milk, cream and vanilla. Cut slices of bread are dipped while watered well and then fry on both sides in the heated sunflower oil.

In a saucepan mix sugar and 1/2 cup (100 ml) of water and boil over moderate heat, stirring until sugar is melted. Boil for 4 to 5 minutes, to afford a syrup. Add the plums, pitted and chopped, and

Slices of white bread, thick mitts, cut into pieces with a length of 7 cm width 4 cm. Of lemon juice, vinegar, vegetable oil, chopped stewed peppers, olives, onion, parsley and mustard sauce is made

In a large bowl whisk the eggs. Add flour, salt, baking soda, milk in a thin stream and the mixture is well stirred until it becomes thick as boza (if it is too thick, it may be added and a little

Pastry slices are dipped in milk, then in beaten egg and fry in heated oil until lightly browned. The sugar and water syrup is made, which is flavored with the essence (vanilla). In this syrup soaked