Start Mother’s Day on the right note with a delicious and decadent brunch spread featuring savoury cheese french toast with roasted cherry tomatoes and poached eggs. The annual occasion on which mothers must be treated with ultimate love, care and affection, so involve all the children in the kitchen as you prepare the best breakfast in bed possible!
This recipe serves two persons.
Ingredients
For the roasted tomatoes
200g cherry tomatoes on the vine
Three tbsp Siúcra Light Golden Brown Sugar
Three small sprigs rosemary
One tsp chopped marjoram
One tsp chopped thyme
For the French toast
Three large free-range eggs, beaten
100ml milk
Two tbsp Siúcra Icing Sugar
Four tbsp grated parmesan
Half tsp paprika
Four slices thick large sourdough loaf, each cut into large circle
Butter and rapeseed oil, for frying
Salt and freshly ground black pepper
Two poached eggs, to serve
Chopped parsley or sprigs of thyme, to garnish
Parmesan shavings, to garnish
Method
To roast the tomatoes, preheat the oven for to 190°C/fan 170°C/gas mark five. Place the tomatoes on a roasting tray, spoon over the Siúcra Light Brown Sugar, add the rosemary sprigs, chopped marjoram, thyme, salt and freshly ground black pepper. Drizzle over a little oil. Roast for about 15 minutes until the tomatoes are just cooked.
To make the french toast, whisk the eggs together with the milk, Siúcra Icing Sugar, parmesan and paprika in a large shallow dish and season with salt and freshly ground black pepper.
Heat a little butter and oil in a large non-stick frying pan over a medium heat.
Dip both sides of the bread circle into the egg batter allowing time to soak up the batter and then place in the frying pan. Cook until golden on both sides.
To serve, place two slices of french toast on each plate, arrange the tomatoes on top and a poached egg on each. Sprinkle over chopped parsley or sprigs of thyme. Garnish with parmesan shavings and serve immediately.
