French Toast
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French Toast

A lovely start to the day... quite a substantial breafast, so you wont be hungry for a while... best served with sausages, baked beans, fresh fruit, orange juice and coffee.

Nirmala Prem

Ingredients

2-serving
  1. 2 brown eggs
  2. 4 bread wholegrain , sliced
  3. ¼ Teaspoon cinnamon , finely ground
  4. 2 Tablespoons sugar
  5. 1/8 Teaspoon vanilla extract
  6. 1 Teaspoon water , cold
  7. 1 Tablespoon butter , softened
  8. 1 Tablespoon milk , cold

Method

10 mins
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    In a shallow dish, break in the eggs (french eggs preferred, they have an amazing orange coloured yolk)

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    Whisk them well with the ice water, use a balloon whisk for this.

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    Add the sugar, cinnamon, vanilla and cold milk. whisk well to combine. set aside.

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    Melt the butter in a non-stick pan (i use a crepe pan for this)

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    Dip the bread slices in the egg one at a time, and place on the crepe pan (you may trim the egdes of the bread if you so wish)

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    Cook on each side for about 30 seconds, till the egg coating turns a lovely golden brown.

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    Transfer to serving plates. bon appetit!

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