A simple-but-delicious way of having eggs for breakfast. Make sure the bread is super-chunky – and serve with natural yogurt.
- 350g (12oz) ripe plums
- 3tbsp clear honey
- 1 cinnamon stick
- 3tbsp water
- 2 medium eggs
- 3tbsp semi-skimmed milk
- 2 thick slices wholegrain bread (about 125g)
- 1tbsp mild olive oil
- 2tsp caster sugar
Halve and stone the plums and put in a small saucepan with 1tbsp of the honey, cinnamon stick and water. Cover and heat very gently for about 5 mins until the plums are soft but not falling apart.
Beat the remaining honey with the eggs and milk. Put the bread slices in a single layer on a dinner plate. Pour the egg mixture over the bread and leave to stand for 10 mins until absorbed.
Heat the oil in a large frying pan, preferably non-stick. Halve or quarter the bread slices diagonally and add to the pan. Fry gently for 1-2 mins on each side until golden.
Drain onto serving plates and sprinkle with the sugar. Serve with the plum compote.
Top tip for making French toast with plum compote
If you prefer, you can usse fresh apricots or apples instead of the plums.