Fancy Eggs on Texas Toast
Photo by Frank Gruber
Flickr Creative Commons
Certainly, you can’t tell Texans how to improve their toast, seeing as it’s already the best in the country. (Internationally, however, I favor the French.)
I don’t know how long Texans have been making their delicious variety of toast. I first discovered it about 10 years ago when it replaced my parents’ go-to bread, the Pepperidge Farm’s frozen garlic bread loaf.
So how does Texas toast differ from ordinary everyday toast? Well, first off, it’s bigger. But that’s a given, right? Actually the bread is roughly the same size as a regular loaf, but it’s sliced twice as thick. Secondly, it’s higher quality bread. Not the kind you can easily squeeze back into a ball of dough. (Don’t tell me you’ve never done this…) And third – and most important – it’s buttered on both sides. It might actually be fried rather than toasted, but I could be mistaken.
I know of only two places near Seattle where one might acquire Texas Toast: Dairy Queen or the freezer section of some grocery stores.
If you’re willing to put in a little a bit of driving time, I’d opt for Dairy Queen (or DQ as they’re calling themselves these days). The nearest one to me is in Kirkland, which is less than 10 miles from here, but also half a world away, seeing as I have to cross the 520 bridge. But I might consider it, because you can get a chicken strip basket that comes with fries, Texas Toast, AND gravy for dipping.
Notice anything odd about this frozen Texas Toast? Hint: It's not the ready in 4-5 minutes bit.
Texas Toast goes great with everything from spaghetti to BBQ. You could even serve it with chicken fried steak on those days when you don’t want to bother with biscuit making. I’m not sure what all Texans eat their toast with, but it makes a tasty snack all by itself.
I searched for a Texas Toast recipe to share with y’all, but most of them start with buying the frozen slices and doctoring them up with cheese and whatnot.
I think you could make a fair substitute by cutting a loaf of French bread into thick slices, coating both sides with butter, adding some garlic salt or garlic powder, and frying them in a skillet (in the manner of a grilled cheese sandwich).
There might be some kind of secret ingredient I’m missing though. Help me out, Texans!
stuff southern people like 
I thought it was,”You can always tell a Texan… but you can’t tell him much.”
Oops! You’re right. Although, I reckon it depends on the Texan…
Thanks for catching that. I’m fixing to revise my post.
Here in Gig Harbor, they have nice fresh Texas Toast in the bakery section. (Safeway) Y’all come and get yourself some! It’s only an hour drive.
If I’m ever out that way, I’ll stop by. Although, I’m now wondering if the Safeway a block from my house carries Texas Toast…It would be sad if i’d lived here for six years without knowing I was mere steps away from fresh Texas Toast.
It’s all about the butter . . . and the “frying” . . . and the chicken strips, fries, and gravy to go with it.
No, no, and no! French bread? You can’t get French bread in most towns in Texas. You have to go to the big city. You need the thick sliced white bread found on the bread aisle-right next to all of the bread you really want to buy but you don’t because you feel like you have to buy the fourteen grain with flax seed bread.
Oh, no! I would never suggest that TEXANS make Texas Toast with French bread! Sacrilege! That tip was for Southern ex-pats who don’t have access to thick-sliced white bread.