Saturday, 6 April 2013

Meat free breakfast of champions

In homage to my favourite breakfast of 2012 I've experimented with several variations on the french toast and syrupy fruit theme. Today was the best of the lot: a seasonal special of french toasted hot cross buns and caramelised apples served with yoghurt.

It really was bloody lush, although probably closer to pudding than anything anyone might realistically call breakfast. With a few minor alterations and a dollop of cream you'd have hot cross bread and butter pudding.

No matter, after a working week of weetabix or granary toast Saturday breakfasts are the right time for a little luxury. I can't think of many better options than this that don't involve pork, and just once in a while it's time to give the pig a rest. Honest. I won't be having bacon sandwiches tomorrow. At all.

This recipe makes enough for two.

What you'll need

3 hot cross buns
3 eggs
2 apples
sugar (caster or granulated and icing)
greek yoghurt

What to do

Core the apples then slice them thinly. Put a small frying pan over a medium heat and add a knob of butter. Add the apples to the pan and fry them until golden brown, turning them as necessary.

While the apples are frying crack the eggs into a jug or bowl, add a generous splash of milk, a small grind of salt and a heaped teaspoon of sugar, then whisk up with a fork. Slice the hot cross buns in half.

Set a large frying pan over a high heat and add a splash of neutral cooking oil. Pour the egg mixture into a shallow bowl or deep plate, then dip the hot cross buns into the mixture. Leave them in there for thirty seconds or so to soak up some egg before turning and repeating with the other side.

Remove the cooked apples from the other pan, turn the heat down a bit then add two heaped dessertspoons of sugar (granulated or caster) and a generous splash of water. Give it a stir.

Add the eggy hot cross buns to the hot frying pan and fry until brown and lovely before turning and repeating on the other side. While the buns are frying keep stirring the syrup pan until the sugar has dissolved and a syrup has formed. You want it to be quite runny but not watery. Either turn up the heat to reduce or add more water to loosen as necessary.

When the buns are ready turn them out onto a piece of kitchen paper, then throw the apples back in the other pan and stir them round to coat in the syrup.

Plate up the buns then pour over the apples in syrup. Add a big dollop of thick greek yoghurt then dust over some icing sugar.

Eat immediately, accompanied by a caffeinated beverage (tea or coffee, not coca-cola). Revel in its deliciousness. Enjoy the sugar rush. Get up and do something energetic before it wears off. Or go back to sleep.

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