FRENCH TOAST—HONEY APPLES AND YOGHURT
Ingredients
2 eggs
¼ cup milk
Pinch cinnamon
Oil
Knob of butter
3 apples - peeled and core removed
2 Tablespoons honey
2 knobs of butter
Grated rind of 1 lemon
Good squeeze of lemon juice
Cut the apples into medium - thin slices
¼ cup milk
Pinch cinnamon
Oil
Knob of butter
3 apples - peeled and core removed
2 Tablespoons honey
2 knobs of butter
Grated rind of 1 lemon
Good squeeze of lemon juice
Cut the apples into medium - thin slices
Method
Simply heat the butter in a good size fry pan until bubbling, add the apple, drizzle in the honey and add the lemon zest and juice. Carefully toss the apples through the honey and lemon mix. You are wanting the apples to soften a little but keep a little crunch at the same time. The honey mixture should be syrupy so you can drizzle it over the French toast when ready. Take off the heat and keep warm.
French toast - The older the bread the better. It is a great way to use it up.
You can remove the crusts if you want or as I do I simply leave them on. Cut all the bread you are using in half on the diagonal.
Whisk up the eggs, milk and cinnamon and pinch of salt.
Heat a good size fry pan up to a moderate heat, add enough oil to cover the base of the pan, add a knob of butter and heat gently. It needs to be a temperature where the bread will crispin up and colour to a golden brown. Not black! If the oil is too cold it will go soggy and soak up the oil, if too hot it will colour too fast without cooking it through.
Dip the bread into the egg mixture, making sure it is completely covered. Be careful as it can break if left in it for too long. Place into hot oil and continue until you have enough in the pan.
Once golden brown, carefully turn over and finish cooking on the other side.
Remove and drain on kitchen paper.
To plate up simply place hot French toast attractively on plate, spoon over some warm apples, a good spoonful of Greek yoghurt and drizzle over some of the apple juices. Dust with some icing sugar (optional).
French toast - The older the bread the better. It is a great way to use it up.
You can remove the crusts if you want or as I do I simply leave them on. Cut all the bread you are using in half on the diagonal.
Whisk up the eggs, milk and cinnamon and pinch of salt.
Heat a good size fry pan up to a moderate heat, add enough oil to cover the base of the pan, add a knob of butter and heat gently. It needs to be a temperature where the bread will crispin up and colour to a golden brown. Not black! If the oil is too cold it will go soggy and soak up the oil, if too hot it will colour too fast without cooking it through.
Dip the bread into the egg mixture, making sure it is completely covered. Be careful as it can break if left in it for too long. Place into hot oil and continue until you have enough in the pan.
Once golden brown, carefully turn over and finish cooking on the other side.
Remove and drain on kitchen paper.
To plate up simply place hot French toast attractively on plate, spoon over some warm apples, a good spoonful of Greek yoghurt and drizzle over some of the apple juices. Dust with some icing sugar (optional).
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