French Toast made with egg bread, topped with smoked bacon, toasted almonds and maple syrup is a delightful spring brunch dish - especially when served with fresh fruit and berries.
|2||free range eggs|
|4||slices, egg bread|
|6||slices, Schneiders Country Naturals Bacon|
|.5 cup||milk (1 percent organic works well)|
|.5 tsp||pure vanilla extract|
|.5 tsp||cinnamon powder|
|fresh grated nutmeg, to taste|
|salt - to taste|
|1 tbsp||sliced almond flakes|
|1 tbsp||olive oil|
|6||chunks fresh pineapple|
|.5 cup||Maple Syrup, or to taste|
Break the eggs into a large glass bowl. Whisk the eggs and milk together until well mixed. Add all the spices and the salt.
Fry the bacon in a large frying pan on medium high heat.
When the bacon is sufficiently cooked, remove from the pan and set aside. Keep the pan hot and leave the bacon fat in the pan.
As the bacon is cooking, add the slices of bread into the egg and milk mixture, soaking each side of the bread well.
Make sure the egg mixture permeates the bread but do not soak the bread so much that it falls apart.
Stack your soaked slices on a plate until you are ready to put them in the hot pan.
Place the slices of bread into the hot pan. Do this in two batches if your pan is not large enough to fry both portions at once.
Fry the bread until each side is golden brown and the egg mixture firms up. Turn the bread over and fry the opposite side the same way. Repeat with each slice as required.
Place your hot French toast onto two plates and arrange the hot bacon on top.
Put the Olive Oil into the pan along with the almond slices. Quickly toast the almonds in the hot oil (up to about one minute) and spoon the nuts over the bacon and the bread on the plates. Then pour maple syrup over top.
Place the fruit and berries at the side of the French toast and serve while hot.
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