A delicious weekend breakfast. Your sous chef can help crack and beat the eggs, dip the bread and add whichever toppings they prefer.
Per serving: 190kcals, 13.4g fat (6.8g saturated), 10.2g carbs, 1.8g sugars, 7.5g protein, 0g fibre, 0.249g sodium
TIP: You can use most types of bread to make this, although it is better to steer away from bread with lots of air holes as it may fall apart after soaking.
|Icing sugar, berries, fruit, chocolate-hazelnut spread and/or maple syrup Crispy bacon, eggs, beans, ketchup and/or Worcestershire sauce|
|Butter, for cooking|
|2 tbsp milk|
|4 slices of bread|
|½ tsp cinnamon (optional)|
|Salt and black pepper (optional)|
- Melt a large knob of butter in a frying pan over a medium-high heat.
- Crack the eggs into a shallow bowl. Measure in the milk and use a fork to beat the eggs and milk together. If you’re making sweet French toast, stir in the cinnamon. If you’re making savoury French toast, stir in some salt and pepper.
- Dip a slice of bread into the egg mixture and turn to coat it completely on both sides.
- Shake off excess egg from the bread, then place the bread in the pan. Cook for 3-4 minutes per side until puffed and golden, adding extra butter if needed.
- Remove to a plate and cover to keep warm while you repeat with the remaining slices of bread.
- If you want sweet French toast, dust it with icing sugar. Add berries, other fruits, maple syrup or chocolate-hazelnut spread.
- If you want savoury French toast, serve it with bacon, eggs, beans, ketchup or Worcestershire sauce.