for 4 people

French toast buns

2 dl	milk
2	fresh eggs
2 tbsp	sugar
4	bread rolls, cut lengthwise

Bacon

60 g	bacon strips

Poached eggs

1 ½ litre	water
1 dl	white wine vinegar
4	fresh eggs

To serve

125 g	plain organic cream cheese
25 g	cress
2 tbsp	acacia honey

How it's done

French toast buns

Whisk the milk, eggs and sugar in a gratin dish. Place the bread buns in the egg mixture, allow to absorb for approx. 2 mins., turning once.

Bacon

Without adding any oil, gently fry the bacon in a wide, non-stick frying pan until crispy. Remove and drain on paper towels. Allow the excess egg mixture to drip off the bread, place the bread in the same pan in batches, fry for approx. 2 mins. on each side until golden brown. Remove, allow to cool slightly on a rack.

Poached eggs

Bring the water and vinegar to the boil in a pan. Reduce the heat, crack the eggs one at a time and carefully slide into the simmering water, poach for approx. 4 mins. Remove the eggs with a slotted spoon, drain.

To serve

Plate up the French toast buns. Stir the cream cheese, spread it on top. Add the bacon, eggs and cress. Drizzle with honey.

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