This is the perfect lock down lunch, quick, tasty and satisfying and just a little bit different.
After all, how many ham, cheese and tomato toasted sandwiches can you eat in a week?
A few years ago close friends of ours had a French backpacker stay with them for a few months. Once every week he would cook his version of French toast which was actually cooked with slices of brioche but I have substituted wholemeal bread because it is what we always have in our pantry. The main variation with this recipe is that it includes cinnamon and vanilla. If you are a real perfectionist you would sprinkle a little sugar on the melted butter before adding the egg soaked bread but, I really don't think that this is necessary and I brown the bread well.We still keep in contact with this lovely man who is also an amazingly keen gardener, he makes his own herbal tisanes and decoctions generally living a simple and stress free life.
Here is beautifully simple but amazing French toast with bacon and maple syrup for two;
3 eggs
4 pieces wholemeal bread (can substitute with brioche or white bread)
3/4 cup milk
3/4 tspn ground cinnamon
1 teaspoon vanilla extract
butter to try
4 slices bacon
pure Maple syrup to serve
Beat the eggs with the milk, cinnamon and vanilla in a bowl large enough to accomodate the bread slices. Add each piece of bread, 1 at a time until it is well soaked in the egg mixture.
Heat up a large non stick frypan and add 2 tablespoons butter, when it is just sizzling gently lower in 2 slices of bread side by side. Turn after 1 minute to seal that side, then 1 minute on the other side and keep cooking for about 2 minutes per side or until the toast is nicely browned.
In a separate pan fry the bacon slices until lightly browned.
Serve the French toast on a plate with 2 pieces of bacon and top and drizzle with maple syrup.
I also like to sprinkle with a little salt as this helps the balance all of the flavours.
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Buon appetito, enjoy Merryn xx
