Try a new twist on the classic french toast with crispy bacon and caramelised tomatoes sprinkled on top. A luxurious start to any day.
Preperation: 10 minutes
Cooking: 10 minutes
12 rashers streaky bacon
1 tbsp vegetable oil
250g Piccolini baby cherry tomatoes
1 tsp caster sugar
2 medium eggs
3 tbsp double cream
1 1/2 tbsp finely grated Parmesan, plus extra to serve.
3 slices 2-3 day old brioche loaf or thick white sliced loaf
40g butter, sliced
1. Cook the bacon under a hot grill until crisp, then turn the grill off and keep the bacon warm underneath.
2. Meanwhile, heat the oil in a small pan and cook the tomatoes over a moderately high heat, shaking the pan from time to time. Once the skins begin to split, sprinkle over the sugar, season and continue to cook until starting to caramelise. Set aside and keep warm.
3. Lightly beat the eggs, cream and Parmesan in a shallow dish, then dip the bread slices into the mixture, making sure that the liquid is thoroughly absorbed. Heat a large frying pan, add the butter so that is foams up, then lay the brioche or bread slices in the pan. Cook over a moderate heat for 2-3 minutes each side until puffed up and golden. Serve topped with the crispy bacon and tomatoes, and sprinkle with more grated Parmesan to taste.
Top tip: For a sweet version, add 1 tbsp sugar and a few drops of vanilla essence to the eggs. Top with fruit compote and a drizzle of honey or maple syrup.
Per serving: 450 Calories, 30.6g Fat (13.4g Salt), 1.9g Salt.