Sultana and Walnut Eggy Bread

“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”

“What’s for breakfast?” said Pooh. “What do you say, Piglet?”

“I say, I wonder what’s going to happen exciting today?” said Piglet.

Pooh nodded thoughtfully. “It’s the same thing,” he said.”

When A.A Milne wrote this paragraph for his famous characters, he may well have been thinking of eggy bread, or ‘French Toast’ as it is known rather poshly today. For what could be a more exciting way to start the day than with a couple of egg soaked slices of bread, fried in butter and topped with sprinkled sugar or cinnamon, a smear of honey, some scattered banana slices or blueberries, or some other sweet accoutrement?

sultana-walnut-eggy-bread-recipe

Last week, finding the half loaf of crusty sultana and walnut bread that I’d purchased a day earlier beginning to go stale, I decided to conjure up this childhood favourite of mine, topping it with a little honey, chopped banana and – a mighty fine addition to the mix – natural yoghurt on the side. Sweet and hot and dense and delicious, it was every bit as good as I had remembered and, I’m quite sure Pooh, Piglet and A.A Milne would agree, one of the most exciting possible ways to begin a day.

Sultana and Walnut Eggy Bread, with honey, banana and natural yoghurt.
(Feeds 1)

sultanta-walnut-eggy-bread-recipe

(Pictured without the yoghurt on the side, which I only thought of half-way through)

Ingredients

Generous pat of butter
Splash of milk
2 eggs
4 slices of a small artisan sultana and walnut loaf (slightly stale)
Honey
Full-fat natural yoghurt
Cinnamon
1 banana

What to do with them

1. Cut four reasonably thick slices of bread (if the loaf is a big one, you’ll only need two slices for one person).

2. In a bowl large enough to fit one slice of bread at a time, whisk together two eggs with a splash of milk and a little cinnamon if desired.

3. Soak each slice of bread in the mix thoroughly, making sure to cover both sides.

4. Melt a generous pat of butter in a frying pan and add the egg-soaked bread.

5. Fry for around two minutes on each side or until the bread starts to brown.

6. Remove the eggy bread from the frying pan and arrange on a plate. Add a light smear of honey to each slice, then slice a banana on top.

7. Dollop a generous spoonful of natural yoghurt on the side or on top and tuck in!