I am in the process (a very long process 🙂 ) of writing my cookbook.
So in the mean time I thought I would post a few of the recipes I’m hoping to publish, one day.
Today I am sharing my favourite Sunday breakfasts, and definitely one of the most popular breakies at love food –
I love the salty bacon with the sweet maple syrup and cinnamon eggy bread. Give it a go!
ciabatta French toast with crispy streaky bacon, maple syrup & emmentaler cheese OR banana
Ingredients (serves 4)
•10 large eggs
•a dash of milk
•1 teaspoon vanilla essence
•1/2 teaspoon ground cinnamon
•Pinch of salt
•8 slices ciabatta, preferably day old
•4 tablespoons butter
•4 tablespoons vegetable oil
•Pure maple syrup
•12 slices of cooked streaky crispy bacon
•grated emmentaler cheese OR sliced fresh banana (own preference)
1.Whisk together eggs, milk, vanilla, cinnamon, and salt in a medium bowl; set aside.
2.Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak.
3.Preheat oven to 180 degrees. Place a wire rack on a baking sheet, and set aside. Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a pan over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread.
4.To serve: place cooked french toast on plate, top with bacon
5.Then add your cheese OR banana & drizzle with maple syrup