As promised here is the breakfast delight I made with the Apricot and Almond loaf.
Although there is nothing spectacular about this breakfast it felt spectacular and it’s interesting to remember that the addition of a couple of ingredients elevates food to another level. So note to self Mel!
It was my usual French toast/eggy bread mixture which is gently beaten egg with seasoning of salt and pepper – even if it’s going to be a sweet offering I always add pepper to the egg mix. Lightly fry in melted butter for a couple of minutes or until the raw eggy-ness is crisp and golden brown then flip over and do the same on the other side.
Serve immediately on a warm plate and enjoy.
I added a chopped banana to mine and a drizzle of maple syrup. I’d like to try it with fresh apricots too sometime. The flavours of the bread seemed to come out more after the cooking process also something to remember. Enjoyed this one and will be trying it again.