Thursday, 28 April 2011

French Toast with Caramelised Bananas

Another ridiculously easy breakfast. I burnt my french toast a bit but it was still scrummy. This is an uber-sweet breakfast that contains very little refined sugar - a winner in my book. Cooking the bananas intensifies their flavour and natural sweetness and just a couple of tablespoons of honey make this topping a gooey, syrupy, but surprisingly un-naughty dish.


The French Toast is a pretty standard recipe which you can mess about with if you want. I just went for the classic.

For 2 people:

Cut 4 slices bread in half and remove the crusts (triangles of thick white are prettiest) and mix 2 eggs with half a cup of milk and a pinch of salt. Dunk your bread slices in the egg and milk mixture quickly, so soaks up some of the mix but it doesn't get too soggy. Fry in butter until soft and golden (not charred and black like mine...) 

Half your bananas lengthways and fry over a medium heat with a few tablespoons of honey and a generous pinch of cinnamon. The honey will turn into a bubbly sauce. Be careful not to let it burn

Serve your toast topped with the bananas and saucy goodness. A dollop of yoghurt or creme fraiche would not be out of place on top - adds a creamy dimension. And if you're feeling fancy, a dusting of powdered sugar makes for a pretty plate. 

This is a yummy, indulgent breakfast. Perfect for a saturday morning with coffee and the papers.

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