Steph’s Savoury French Toast – The perfect weekend home-made brunch

20150517_113337You know that feeling when you wake up on a Saturday morning after a couple of drinks on a Friday evening and all you want is a good satisfying breakfast – something different from the everyday weekday breakfast – but nothing too massively unhealthy? Well this is the perfect recipe for those mornings.

Ingredients (serves 2):

  • 4 slices of whole wheat, multi seeded bread (I chose a linseed and soya loaf)
  • 3 medium sized free-range organic eggs
  • 100g baby leaf spinach
  • 4 slices of unsmoked back bacon
  • 1/4 cup of semi-skimmed organic milk
  • Butter as needed
  • Sea salt and cracked black pepper

How to:

  1. Crack all 3 eggs into a mixing bowl, pour in the milk, add a pinch of salt and pepper and beat until it has all blended in together
  2. Dip a slice of bread into the mix until it is covered and the bread has sponged in the liquid – do not let it get too soggy that it falls apart
  3. Heat up a large flying pan and melt enough butter to cover the surface area
  4. Then add the eggy bread
  5. Cook on each side until slightly crisp – and there you have your french toast!
  6. Cook all the slices of eggy bread this way
  7. Meanwhile – cook all slices of bacon in under the grill so that all the fat drips off
  8. While you are cooking the final slice of eggy bread, melt butter in another frying pan and put all the spinach into the pan
  9. Lightly cook the spinach – this should literally only take about 3 minutes
  10. Place two slices of french toast, two slices of bacon and some spinach and serve! (You can also just make one slice of french toast and one slice of bacon with spinach if you aren’t too hungry)
  11. And if you want to add a little sweetness to it – you can always add a drizzle of agave nectar (also called agave syrup) over it
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