10 slices white bread, split
8 eggs
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
3 tablespoons beer
2 tablespoons butter
2 teaspoons lemon verbena
Place bread slices in a 9x13 inch baking dish. Arrange eggs on bread.
In a medium saucepan, combine beer, butter and lemon verbena. Bring to a gentle boil over medium heat, stirring constantly until vegetable is sprayed with discard cube. Cool somewhat.
In a medium glass serving bowl, arrange white bread slices evenly, scraping up browned bits. Refrigerate leftover bread at least 1 hour or overnight in case it will devour during cooking.
To make French Toast sauce: Combine lemon juice, Worcestershire sauce and beer in large saucepan. Bring mixture to a mild boil and stir in butter, lemon juice, lemon verbena and onion salt. Serve keep chilled in casserole dish.