Postcards From Across the Pond

The other morning, I scrambled some eggs in a wide bowl, dunked slices of bread in it, fried them until they were nice and crisp, and served them for breakfast. My wife called it “Eggy Bread” and put ketchup on them, while I called it French Toast, and had it with butter and maple syrup.

_{French Toast, with butter and syrup, as God intended.}

It’s one of the stranger food-differences I find here in Britain, but I have to agree with my wife on this one. After all, I eat Scrambled Eggs on Toast (one of the many “…on Toast” dishes available in the UK) and happily put ketchup on that. In fact, the thought of putting maple syrup on it make me as nauseous as putting ketchup on what I call French Toast.

_{Seriously, this is simply French Toast with a lot more egg on it.}

However, this leads me to believe that there must be a point at which the addition of more scramble egg turns French Toast into Eggs on Toast, and changes the condiment choice from syrup to ketchup. Or is there a grey area, where you might be confused as to which one to use, a sort of Condiment Conundrum Zone?

I suppose I could experiment by mixing more and more scrambled egg into my French Toast to see when I decide I need ketchup, but I think I’ll just keep both condiments handy, and enjoy them appropriately with either heavily-egged, or lightly-egged, bread, and consign the Condiment Conundrum Zone to that place where unsolved mysteries of the universe dwell.