Who else but Maggie Beer to provide our Mother’s Day Weekend Recipe? And, being Mother's Day, what else but something for breakfast?
It doesn’t have to be breakfast in bed – after all, it can get a bit messy – and it doesn’t have to be breakfast out, but something prepared especially for the mum (or mum’s) in your life is a great way to start the day. And because this isn’t low-fat or low-calorie, Maggie suggests a nice family walk afterwards.
"It's not something you have every day, but it's delicious and wonderful for a special treat," Maggie says.
Maggie’s big tip with this is that the recipe requires ripe bananas and “don’t use Lady Finger’s”.
Ingredients
Serves 2
2 eggs
¾ cup milk
½ teaspoon cinnamon
2 thick slices good quality white bread
1 dash Extra Virgin Olive Oil to stop the butter from burning
20g unsalted butter
2 ripe Cavendish bananas sliced diagonally
2 tablespoons Verjuice
some butter for extra frying
icing sugar for dusting
Method
1. Beat the eggs and milk together. Add the cinnamon and lay each slice of bread in this mixture for a couple of minutes on each side so that the bread soaks up some of the liquid but doesn’t become too soggy.
2. Add the butter to a frying pan and when it is sizzling, toss in the slices of banana and cook until caramelised on each side.
3. Drizzle with Verjuice to deglaze. Remove from the pan and set aside.
4. Add a little more butter to the frying pan and when it’s bubbling, gently place the bread in the pan and cook for a few minutes on each side until crisp.
5. Divide the bananas between each slice of French toast and dust with a little icing sugar. Serve immediately!
6. Give mum a big kiss!
And when you're ready for lunch, why not try Maggie's Hamburger?
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