 Preparation Time |
10mins
|
 Cooking Time |
5mins
|
 Level |
Easy
|
 Serves |
2
|
|
Bites
|
1
|
2 Medium free range eggs
100ml Skimmed milk
A few drops of vanilla extract
A pinch of ground cinnamon
4x30g Slices of wholemeal or wholegrain bread
Spray oil
Grated zest and juice of 1 clementine
1tbsp Honey or maple syrup
2 Clementines, peeled and segmented
Beat the eggs in a bowl with the milk, vanilla and cinnamon, then pour into a shallow dish.
Dip the slices of bread into the egg mixture and leave just long enough for the batter to penetrate the bread (usually less than 1 minute or 30 seconds each side) but not so long that it gets soggy and falls apart.
Lightly spray a large frying pan with oil and set over a medium heat. Cook the soaked break for 2-3 minutes until golden brown and crisp underneath. Turn over and cook the other side.
Meanwhile, heat the clementine zest and juice with the honey or maple syrup in a pan over a low to medium heat, stirring once or twice. When it starts to boil and turn syrupy, remove from the heat.
Serve the French toast with the clementine segments, drizzled with the hot syrup.
TIP: You can use satsumas, oranges or even ruby red grapefruit instead of clementines.
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