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)

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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

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