Sunday Morning French Toast by Emma Cantlay
A long morning spent in pyjamas, moving slowly - nothing should ever be done with haste on a Sunday. They are for long breakfasts and good radio, mine are usually soundtracked to the soft sound of Cerys Matthews’ voice on 6 Music.
The day has developed a strange ritualistic feeling over the last few years. Here, Sundays are usually filled with pancakes or something equally as deserved of a weekend breakfast. In this recipe, the combination of the grapefruit and mint really brings a bit of freshness to the french toast. Double the recipe if you’re really hungry, you won’t regret it.
Ingredients - Serves 2
1 grapefruit
2 thick slices of day old bread (cut to about 2cm) 1 Large egg
2 tbsp milk
1tbsp sugar
Pinch of salt
1 lemon
8-10 mint leaves, roughly chopped
Runny honey for drizzling
1tsp butter for frying
1. In a wide, shallow bowl, beat the egg and add the milk, sugar, the zest of half the lemon and a pinch of salt.Whisk further to combine all ingredients.
2. Dip the bread slices into the mixture, flip them then leave to soak whilst you get on with the grapefruit.
3. Segment the grapefruit - using a sharp knife, cut the top and bottom of the grapefruit off, then remove all the skin and pith. Using the knife gently to then cut the segments away from the membrane. Leave until you’re ready to plate up.
4. Heat a frying pan or skillet over a medium heat and add the butter. Once melted, add your egg-soaked bread to the pan, poring over any remaining egg mixture. Fry for 2-3 minutes on each side.
5. Plate up your french toast and top with the grapefruit segments, mint, a drizzling of honey and a grating of lemon zest.

Recipe, images and pictures by Emma Cantlay
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March 27, 2021 — Ebi Sinteh