2 slices of Gallaghers Bakehouse Soft White Loaf
2 large free range eggs
150 ml milk
Pinch of salt
Butter for frying
Handful of toasted Hazelnuts
fruit of choice, we used raspberries, strawberries and blueberries
50g Greek or coconut yoghurt
Duration: 25 mins
Whisk together the eggs, milk, and pinch of salt in a baking dish.
Dip the slices of bread both sides into the egg mixture.
Meanwhile heat a frying pan and melt the butter until its foaming.
Fry the bread, in batches, on each side until golden.
Serve drizzled with maple syrup with the fruit and yoghurt and the toasted hazelnuts