This dish is a best proof that sometimes the greatest inspiration you will get from your empty fridge.
We came back from our little vacations. It was very late and all stores were closed. The only things I've found in my fridge were: eggs, butter, milk, some fruits and wholegrain toast bread in my freezer.
And it was just enough to create one of the most delicious breakfast we've had recently.
Makes 3-4 servings
- 8-10 slices toast bread (wholegrain)
- 2 eggs
- 2/3 cup milk
- 1 vanilla pod
- 4 peaches, sliced
- handfull mix berries
- 2 tbsp butter
- 1 tbsp honey
- 1 tsp lemon zest
- pinch salt
- icing sugar, for dusting
- natural yoghurt, for serving (optional)
Heat the oven to 180 degrees (no fan).
On a non stick pan heat 1 tbsp of butter. Add honey, sliced peaches, and half of vanila pods. Cook for 2 minutes, until peaches soften a little bit and combine with butter and honey. Set aside.
In a bowl mix eggs, milk, salt, lemon zest and the rest of vanila pods.
Grease the baking dish with remaining butter.
Cut toasts in half, crosswise (from each piece you will get two triangles)
Dip each piece of bread in milk and eggs mixture and arrange in a baking dish.
Put honey peaches between bread slices.
Pour the remaining milk and eggs mixture over the bread and peaches.
Bake for about 40 minutes. For the last minutes you can increase the temperature to 200 degrees and put the dish under the grill for extra crunch (be careful not to burn the toasts)
Sprinkle toasts with fresh berries and dust with icing sugar. Serve hot with a natural yoghurt on the side.