Cooking Tips

Recipe: French Toast

By Jul 28, 2016 No Comments

This is a brilliant breakfast recipe for several reasons: it’s very quick and easy, it uses cheap ingredients you probably already have and it’s a great way to use up bread that’s a few days old. You can also use any kind of bread – white, whole-wheat, seed loaf, French loaf, etc.

If you’re making breakfast just for yourself, you can serve straight out of the frying pan onto the plate. If you’re making for more people though, you will either need to use a couple of frying pans, or keep the cooked ones warm in a low oven or warming drawer, while you make the next batch.

Serve warm topped with anything you choose, although French toast is particularly good with cinnamon and some kind of sweetness, like sugar, honey or syrup. For an extra delicious treat, add some crispy bacon on top and serve with tea and coffee in bed.

Serves 1

  • 2 slices bread
  • 1 egg
  • 2T milk
  • ½ – 1T butter for frying

Possible toppings:

  • Cinnamon
  • Sugar
  • Honey
  • Syrup
  • Jam
  • Fresh fruit
  • Cream


Break the egg into a bowl, add the milk and whisk it up well. Place the bread onto a flat plate and pour the beaten egg over the slices. Leave for a few minutes, turning over once so that the bread soaks up all the milk and egg mix.

In the meantime, melt the butter in a frying pan on low to medium heat, until it’s just sizzling. Then move the soaked bread into the frying pan using a spatula – you should be able to fit two slices into a normal-sized frying pan. Be very careful as you do this as it breaks easily. Cook for about 2 minutes until it just starts to brown on the one side, then using the spatula again, carefully flip it over. Cook on the other side until just browning as well. You should notice the bread kind of rises in the middle when it’s cooked.

Remove from the frying pan and keep warm in a low oven or warming drawer if you are cooking more than two slices.

When you’re ready to eat, add your toppings and serve warm just as is, or with bacon on the side.

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