French Chocolate Hazelnut Toast: Cynthia St-Pierre

My Chocolate and Mystery Worlds collide again in this wonderful and simple recipe for French Chocolate Hazelnut Toast. Just the reorganizing of the words makes this memorable! The post is written by Cynthia St. Pierre in the words of her sleuth Becki Green. Thank you both!

Cynthia St-Pierre is an Associate Writer Member of Crime Writers of Canada. For nebulous reasons, Cynthia threw out all her Arches 100% cotton rag watercolor paper, all chalk pastels, all sable brushes… to explore mystery writing. In the meantime, working for an advertising agency and a multi-level marketing company, she wrote promotional, packaging and communications materials. She penned articles for periodicals Financial Times of Canada and MacBiz Canada, and a chapter of How to Successfully Do Business in Canada. In the category "Not Completely Off Her Rocker" she boasts a York Regional Police Citizens Awareness Program certificate, and second prize in the Bloody Words VIII Bony Pete Short Story Contest. Cynthia St-Pierre and Melodie Campbell are co-authors of the (as yet unpublished) novel Where There’s a Will. Becki Green, one of the characters in that novel, blogs at Vegetarian Detective.
 
BECKI GREEN:

One can’t go around solving mysteries ALL the time. And Beautiful Things, the interior design shop I run with half-sister Anne, only boasts so many clients in Black Currant Bay, population 8,000, give or take a herd of moose. So I took up an on-line investigation – www.vegetariandetective.blogspot.com. There I’m On the Case of Good Food. Best thing about the whole veggie scene is it includes CHOCOLATE! Case in point – this variation of my French Vanilla Toast. Tastes like a buttery chocolate croissant.

French Chocolate Hazelnut Toast

2 eggs
1/4 tsp vanilla
salt
2 slices whole-wheat bread
2 generous tbsps chocolate hazelnut spread (Nutella is good)
1 tsp butter
icing sugar

In a large bowl, whisk together the eggs, vanilla and salt to taste. Spread the Nutella between the slices of bread. Dip both sides of the sandwich in the egg mixture and let soak just a little. Fry in the butter until golden brown on both sides. Slide onto a cutting board and cut in half before plating and dusting with icing sugar. Serves 1.