Mix eggs, dip bread slices first briefly in the milk and then turn them in the eggs to the other side.
Heat some sooty butter in a frying pan and bake the bread slices on both sides until golden brown.
Mix cinnamon and sugar and sprinkle over the Fotzel slices.
Serve hot. Serve with a glass of white wine and fruit compote.
Quote Arthur Heinzmann during a subsequent discussion:
It’s not quite the same, I’ve looked at all the ‘Arme-Ritter’ recipes, but it’s similar.
The women had to come up with something to keep their men strong. Back then, people often twisted slices of meat in broken eggs and then fried them that way. This was called “geirutz meat”, that is, “egg-covered meat”. There were also “geirute chees”, that is, “egg-covered cheese”. But since there was not enough meat and later there was not enough cheese, the women came up with the idea of preparing this delicious meal with bread and it worked.
But soon they had too few eggs, because the bread acted like a sponge. Therefore, the women dipped the bread in milk at the beginning and only then in the egg. When finally also the milk became scarce, one stretched this with water. The whole thing was then called flat “geiruti bread slice” and was a begerenswerte change in the menu. Because at the disaster flat these “fremdu Fotzla” were to blame, the “geiruti bread slices” were sometime later (exact time not known) then in “Fotzul”.
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