Sunday Breakfast - a quick treat

After porridge, Weetabix or wholemeal toast again, again and again, every now and again Sunday mornings need to be celebrated in style with a decent breakfast, well that's what I've been thinking of late anyway.
Sunday breakfast used to be the "fry up"..and then the "grill up"..from a hearty selection of eggs, bacon, sausage, black pudding, potato cake, tomato, beans, mushrooms or if we were feeling really decadent some fried bread....but that's been gone for a long time as we hurtle towards middle age and all it's associated perils. The cooked breakfast has become the seldom enjoyed luxury of the morning after the night before or occasionally camping. We might venture now and again into egg on toast or a bacon sarnie but for the most part its cereal, toast or fruit and yoghurt.
At work, they serve a good selection of breakfast goods, with a breakfast special each day and of late I have been trying really hard to avoid the French Toast, or eggy bread as we used to call it when we were little and mum used to serve it up as a treat. At work they serve it with a mixed fruit sauce and it always looks very tasty.

French Toast Maria Style
I say Maria style because I don't think you make French Toast like this. It's how I've always made it, so it's probably how mum (also Maria!) used to make it and it tastes good so why change it?

First start to heat some oil and butter in a frying pan - the oil will help stop the butter from burning. I actually just used vegetable oil because it's better for you, but butter will make it richer.

While the pan is heating get 3 shallow bowls. In the first put a bit of milk, a beaten egg in the next and some granulated or caster sugar in the final one. You will need to adjust the quantities depending on how many people you are cooking for but always keep the minimum of milk in the milk bowl to stop the bread soaking up too much.

I used some half wholemeal, half white, sliced bread. I'm trying to be good, but use your favourite bread, be it out of a plastic bag, from the bakers or home made - brioche or fruit bread would be lovely. Dip each slice into the milk first, not letting it get soggy. Next put it into the egg bowl, ensuring it gets well coated.

Fry the eggy bread in the frying pan, over a medium heat, until it's golden brown, remove from the pan and put straight into the bowl of sugar. Turn until it's evenly coated and put onto a warmed plate ready to serve. Repeat the whole process quickly until you have the required amount of slices.

I served mine with some delicious Scottish Raspberries and some low fat Greek yoghurt. Scrumptious! You could serve with a different fruit or some compote, maybe sliced bananas and chocolate sauce, or peaches and raspberry sauce.

As I'm typing I'm also thinking that by missing out the sugar stage you could make a savoury delight by serving with bacon and cheese and putting under the grill for a few minutes, or with some beans and cheese - as usual the possibilities are endless.

Hope you enjoy - remember to leave a comment and let me know of any variations or if you've tried anything and had any successes.