At home with Kerrygold
French toast with peaches and bacon
Ingredients
- 2 Slices White bread (thick slices)
- 2 Tbsp Kerrygold Pure Irish Salted Butter
- 2 eggs (M)
- 1 tsp. sun flower Oil
- 2 Tbsp milk
- 2 Peaches (sliced)
- 4/5 slices of streaky bacon
- Maple syrup (as much as you desrire)
Directions
Paul Flynn's French Toast recipe requires ripe peaches, crisp streaky bacon, soft warm eggy bread and a lick of maple syrup to make something really special.
- Lightly mix the Eggs and milk in a bowl
- Soak your bread in the eggy milk mixture for 2-3 minutes
- Heat a frying pan gently with the butter and the oil
- When it starts to foam, shake off the excess egg from the bread and fry in the butter for 2 minutes on each side
- When the bread is golden brown, drain on some kitchen towel and serve straight away with the peaches, cooked bacon and a generous drizzle of maple syrup on top
