She has cheerfully shared this recipe with anyone who has ever eaten it, allowed many people to watch her make it, and everyone still complains that they can’t replicate it. She doesn’t know why. Whatever you do, make sure the bread is soaked with egg mix – not just lightly coated with it. Also, you’d better have a large loaf of bread standing by. People will decide to have seconds and thirds, no matter what they tell the cook beforehand.

Per person:

• 1 egg
• Butter
• 2 slices bread (preferably Pepperidge Farm original white, but baguette and challah work nicely)
• 1 generous tablespoon milk
• Splash vanilla
• Small sprinkle of freshly ground nutmeg

Mix egg, milk, vanilla and nutmeg in shallow bowl until frothy. On medium heat, melt a small pat of butter in a nonstick saucepan – just enough to lightly cover the surface. While butter is melting, dip slices of bread into egg mix. When the butter is melted, put bread into saucepan. Cook over medium heat until first side is nicely browned; flip to brown other side. The second side will not look as gorgeous as the first unless you add more butter to the pan – but that’s an aesthetic judgment and will not affect the taste. If you’re making more than two or three servings, remember that the first couple of dips will soak up all the nutmeg – have more grated nutmeg ready and add as needed.

Serve toast immediately with real maple syrup – none of that flavored corn syrup stuff – and insist that no one wait for the cook to be seated at the table. Accordingly, the cook can make second and third helpings easily, and guests will be happy to clean up the kitchen mess while the cook dawdles over her share. If there do happen to be any leftovers, they can be frozen and will warm up beautifully in a toaster.