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French Toast With Honey
Stale bread can be resurrected with this wonderful breakfast treat. Serve with generous spoonfuls of Greek yogurt.
Ingredients show imperial units
Serves 2
- 2 small lightly beaten eggs
Eggs
Always have some on hand for quick scrambled egg.
- Keep eggs in the fridge in their box and never eat them after their best before date.
- The Health Protection Agency recommends buying Lion branded eggs, which come from vaccinated hens and are therefore less likely to contain salmonella
- 150ml warm milk
Milk
organic, full fat, semi-skimmed.
If milk turns sour (and this when it smells or tastes sour not when it has reached the best before date) it is excellent for making scones
- 1 Pinch of ground cinnamon
Cinnamon
Great in buns, cakes, and puddings.
- Add to baked apples or apple pies.
- Break the stick and add to poaching syrup for fruits like pears, plums or bananas or use to infuse wine or punch.
- 1 pinch of ground cardamom
- 1 pinch of ground nutmeg
- 1 pinch of dried ground cloves
- 2 slices of stale bread cut into triangles
- 25g unsalted butter
-
50ml Honey
Honey
Enjoy it over ice cream, yoghurt or pancakes or spread onto toast or croissants.
- Honey is also an ancient remedy for the treatment of infected wounds.Manuka Honey has recently been ‘rediscovered’ by the medical profession, particularly where conventional modern therapeutic agents are failing.
- If it gets too cold it will crystallise. Just put the pot in a microwave for 30 seconds and it will return to its normal state.
Instructions
- Mix together the eggs with the milk and spices. Put the bread slices into a shallow container and cover with the milk mixture; leave the bread to soak for 5 minutes.
- Heat a large non-stick frying pan and add the butter. When the butter is frothy, add the bread slices and fry over a high heat for 1 minute on each side. When they are golden on both sides drizzle with honey and serve immediately.
