Give breakfast or brunch a new twist with this savoury version of French toast, also called pain perdu or eggy bread. Triangles of bread are dipped into a fresh herb and egg mixture, then pan-fried until crisp and golden. Serve with big and ‘meaty’ portobella mushrooms and lean bacon, both grilled, for a really tasty combination.
For sweet orange French toast, first make a fresh fruit compote to serve alongside, in place of the bacon and mushrooms. Combine 250 g (8½ oz) raspberries and 2 thinly sliced ripe peaches in a bowl. Cover and set aside. Gently whisk 3 large eggs with 3 tbsp semi-skimmed milk and the finely grated zest of 1 large orange. Cut 8 slices of brioche loaf, each about 5 mm (¼ in) thick, then cut each slice in half. Dip into the egg mixture and cook in batches as in the main recipe. Serve the hot French toast topped with the fruit compote and 1 tbsp Greek-style yogurt per serving.
This hearty breakfast dish contains fewer calories than the traditional version, which is often served with melting butter and maple or golden syrup. * Wholemeal bread is considered to be healthier than white bread, but in fact all breads are important sources of starchy carbohydrate. Also, white bread has calcium added and subsequently contains more of this important mineral than wholemeal bread.
B12, copper, selenium * B1, B2, E, niacin, zinc * A, B6, folate, calcium, iron, potassium