Serving Size: 4
Who doesn't love an indulgent breakfast on a lazy long weekend? And you can feel virtuous about using your leftover bread rolls from the other nights' barbecue :)
Use your imagination (or whatever is is your fridge, freezer or pantry) for toppings. I also had strawberries that were a few days old so I sliced them up, and mixed together with a little splash of balsamic vinegar (yes vinegar!) and a teaspoon of sugar. You could use any frozen berries, choc chips, jam, anything really!
Ingredients:
4-6 bread rolls, day old
4 egg
2 tablespoons cream
1 teaspoon vanilla extract
20 grams unsalted butter
Welly Boot Extra Virgin Olive Oil
maple syrup, to serve
fresh fruit, to serve
ground cinnamon, to serve
Directions:
1. Lightly beat together the eggs, cream and vanilla in a large shallow bowl or dish
2. Slice the buns lengthways into thirds (so that you have three thick slices of "bread") an place cut side down into the dish of eggy mix. Flip the bread over after a minute or two to cover the other side of the bread.
3. Heat the butter and Welly Boot Extra Virgin Olive Oil in a frying pan over a medium/low heat. Cook the eggy bread in batches until golden brown on each side. Keep warm while all batches are cooking.
4. Repeat steps 2 & 3 until all slices are cooked.
5. Serve with maple syrup, fruit and cinnamon and a lovely hot coffee!
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