Waking up is hard to do… isn’t that how the song goes? Maybe not, but it’s still often true, especially if you went to bed a tiny bit late last night. One thing guaranteed to help the situation though, is a delicious, cooked breakfast.
And sure you can go for the lard-laden fry up, but if you prefer something a little more delicate, we have just the treat for you. Now, just to try and hopefully talk someone else into cooking it for you so you can get a little more shut-eye!
- 6 slices of Shepherd’s Artisan Bakehouse Six Fruit or Fig & Walnut Sourdough bread
- 4 free range eggs
- ¼ cup caster sugar
- 1 teaspoon vanilla bean paste
- 120ml pouring cream
- 1/2 cup butter + extra for frying
- 1 Tbsp. honey
- Tiny pinch ground cinnamon
- Fresh figs or other fruit to serve (berries are nice)
Whisk together eggs, cream, sugar and vanilla bean paste and pour into a shallow dish. Heat your best frypan over medium-high heat and melt some butter to coat pan.
Working quickly, drop a slice of bread into the egg mixture, then flip it over to thoroughly coat both sides. When drenched, drop into the hot buttered pan – it should sizzle. Flip over and brown both sides, then remove and keep warm in very low oven while you do the rest.
Meanwhile, mush together the softened ½ cup of butter with the honey and cinnamon until well combined, then push into a little dish and pop back in the fridge.
When all the toast is fried, serve on platter with the butter and some fresh fruit.