French Toast with yoghurt and apricot jam

Last Sunday I woke up late with serious pangs for an indulgent breakfast. I was not really in the mood to go on an expedition to the shops though, so I scanned the cupboards and fridge determined to create something out of nothing. I had two eggs, some slightly stale rye bread, soya yoghurt, a pathetic amount of rice milk that definitely would not be enough for cereal, porridge or a smoothie, and one lonesome apple. So really things were not looking altogether promising, let alone indulgent. Then, just as I was beginning to think all was lost and I would actually have to get dressed and go to the shops, it all slotted into place. The eggs, the dregs of rice milk and the stale bread – French toast! So simple and so indulgent. I couldn’t bear to leave the apple out of the equation though, so I sliced it up and ate it with some hummus, a new favourite combination of mine. I have already converted 3 non-believers, so push past any doubt you might have about the pairing and try it out, you will be hooked. As for the French toast, well it was just the ticket. I served it with a spoon of soya yoghurt and apricot jam.

 2 thick slices of bread (I used the Village Bakery brand of rye bread, but you could use any bread you like really, including gluten free if you are coeliac)

2 eggs – free range/organic if possible

100ml rice, nut or soya milk

1 tsp cinnamon

1 tbsp maple syrup

2 tbsp soya yoghurt

1 tbsp apricot jam 

A little butter to fry (there are some great non dairy butters made with sunflower oil or soya)

Small pinch of salt

Beat together the eggs, milk, cinnamon, maple syrup and the pinch of salt until well combined. 

Heat a pan over a moderate heat and add in a little butter. When it is foaming, dip the slices of bread into the egg mixture and leave to soak for a few seconds. Place straight into the hot pan and fry for a minute or two on each side until golden. 

Slice in half on the diagonal and serve immediately with a dollop of soya yoghurt and apricot jam.

PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>
« Butternut Squash & Cinnamon Soup | Heritage tomato, avocado and red onion salad »