It’s so easy to make and is great for a weekend brunch. Sometimes I serve it with sliced banana and some soft cheese instead of tomatoes.
- Yield: 2 Servings
- 2 medium free-range eggs
- 3 tbsp semi-skimmed milk, nut milk or soya milk
- a handful of herbs, e.g. parsley, chives, basil, coriander (cilantro), finely chopped
- 2 spring onions (scallions), trimmed and finely chopped
- 2 medium slices of multi-seed or wholegrain bread
- 1 tbsp olive oil, plus extra for brushing
- 7 oz (200 g) cherry tomatoes on the vine
- 2 tbsp maple syrup or runny honey
- salt and freshly ground black pepper
How to Make It
- Beat the eggs and milk together in a shallow bowl. Stir in the herbs and spring onions (scallions), then season with salt and pepper.
- Put the slices of bread into the beaten egg mixture and leave to soak for 2–3 minutes, turning them over halfway through, so all the beaten egg is absorbed.
- Heat the oil in a large non-stick frying pan (skillet) set over a low–medium heat. When it’s really hot, carefully add the soaked bread and cook for 2–3 minutes until crisp and golden brown underneath. Turn them over and cook the other side.
- Meanwhile, cook the tomatoes in an oiled griddle pan set over a medium–high heat until slightly softened (yet still holding their shape) and charred.
- Serve the French toast, drizzled with the maple syrup or honey, topped with the tomatoes.