I’m sure by now you’ve realised just how much I adore brunch. Putting a proper cooked breakfast on the table shouts weekend, but I suppose because Monday to Friday it’s muesli, I like to
show off experiment a lot more at the weekend. Unfortunately, I had to dash out the door early on Sunday morning, so there wasn’t much too much time to muck about in the kitchen, so it had to something quick and easy, but something that still yelled weekend. Weighing those up, it had to be French Toast.
I had also been to a farmer’s market on the Saturday where I had foolishly bought my body weight in cherries. Now I LOVE cherries and when I have them in the house I find
excuses reasons to put them in EVERYTHING. Now I suppose I could just have served them with the French toast, but that would hardly be blogworthy now would it?
- 250gms of fresh cherries
- 1 cinnamon stick
- 2tsp corn flour
- 4 Tbs granulated sugar
- 300 mls of water
For the toast take
- 5 eggs
- 1/2 a slightly stale loaf of your favourite bread
- 100 ml of milk
- 1 tsp lemon essence
- the zest of one lemon
Pit and halve the cherries and add to a small sauce pan with the sugar and cinnamon. Add the corn flour to the water and mix thoroughly then add to the saucepan. Place on a medium heat and bring to the boil. Allow the sauce to reduce until thick and gorgeously syrupy.
Slice the bread and then beat the eggs, milk, lemon essence and zest together in a large flat bottomed bowl. Heat a splash of oil in a frying pan and then dip the bread into the egg mixture allowing it to soak up some of the egg mix.
For added awesomeness, serve with some greek yoghurt or creme fraiche. My idea of heaven is to use this.