Breakfast for dinner. Yum. This dish would have been perfect with a little sausage or bacon on the side but we never made it to the grocery. Plus, it was pouring all day... so aside from soup, breakfast for dinner was the next best thing!
6 eggs, 1/4 cup milk, 4 very ripe bananas, 1/4 cup coarsely chopped walnuts, 1/8 teaspoon freshly grated nutmeg (I used cinnamon instead of nutmeg), 8 slices egg bread, 4 tablespoons butter, Confectioners' sugar, for dusting, Maple syrup or jam, for serving.
In a large shallow bowl, using a fork, beat the eggs until lightly frothy. Stir in the milk and set aside. Peel the bananas into a small bowl and mash them with a fork. Stir in the walnuts and the nutmeg.
Spread the banana mixture over the 1/2 of the bread slices, leaving a 1/4-inch border uncovered on all edges. Top with the remaining bread slices and press down gently to seal.
Place 2 sandwiches in the egg mixture and press down gently. Turn over and let soak for a moment until evenly saturated on both sides. Repeat with the other 2 remaining sandwiches.
In a frying pan or on a griddle, melt 2 tablespoons of butter over medium heat. Place the sandwiches on griddle and fry until the undersides are golden brown, about 2 minutes. Add the remaining butter, flip the sandwiches with a spatula and fry until golden brown.
To serve place the toast on plates and dust with confectioners' sugar. Serve with maple syrup or jam.