Ingredients
8 fresh eggs
Knob of butter
150g pack of smoked salmon
Salt and pepper
2 slices Sourdough bread
Method
Pre-heatgriddlepan.Heatyournon-stickpangentlyandaddaknobofthebutter.
And add your beaten eggs. Gently cook and stir. Continue to cook for a couple of
minutes,whilststilljustunderdone. Griddlethebreaduntilnicelycharredoneach
side. When the eggs thicken, season with salt and pepper and pile the eggs over
the toast. Top with smoked salmon slices.
Serve with a good wedge of lemon and freshly ground black pepper.
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Ingredients
4 slices White bread
3 bananas, sliced
2 x 15ml spoons Spanish orange blossom honey
70g pecan nuts, roughly chopped
4 organic eggs
A teacup of milk
A knob of butter
120g greek yoghurt
Icing sugar
Method
Slice the bananas thinly and mix with the sugar, honey and pecans using 4 slices
of bread, make two banana sandwiches by dividing the mixture equally. Heat a
frying pan over a medium heat, crack the eggs into bowl and beat in the milk.
Melt a knob of butter in the pan dip the banana sandwich in the egg and milk
mixture turning in the milk, and leave to soak. Fry gently on each side until nicely
coloured and warmed through for 3-4 mins repeat with the other sandwich.
Dust with icing sugar, cut in half and serve.
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