French toast with a twist

Vegans, beware: this week’s recipe is completely meaty, very dairy, but damn delicious.

Heidi Selwood serves us up a simple yet scrumptious breakfast option that’ll have you salivating for days. No more Coco Pops or Rice Krispies for you poor students, the real deal is in the building and on your breakfast table.

Ingredients:

• 2 rashers of bacon
• 2 eggs
• 3 tbsp milk
• 2 slices of thick cut bread
• 2 tbsp butter
• Salt and Pepper
• Ketchup, Brown sauce or maple syrup (optional)

Method:

1. In a large flat dish, beat one egg and mix with the milk, salt, and pepper.

2. Dip bread slices into the beaten egg mixture and leave to soak, turning after 1 minute.

3. Meanwhile, in a large frying pan heat 1tbsp of butter over a medium heat and cook the bacon until browned on both sides.

4. Remove the bacon and place to the side.

5. In the same dish, heat the remaining butter and gently place the soaked bread in the pan. Cook gently for 3-4 minutes on each side until browned and cooked through.

6. On a separate plate, place a slice of the toast, and top with bacon and your choice of sauce (ketchup, brown sauce or maple syrup).

7. In the frying pan, gently fry an egg sunny side up for 3 minutes until cooked.

8. Place the egg on top of the bacon and top with the remaining slice of French toast.

9. Give the sandwich a little squash so it sticks together, watch the oozing yolk, and tuck in!