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Eggy bread makes for an indulgent breakfast or weekend brunch, but it's wonderfully quick and easy to prepare. Colin McGurran soaks his bread in a cinnamon cream and serves with a drizzle of honey and dollop of yoghurt on the side.
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Dip each slice of bread in the mixture and stack on a plate
6 slices of white bread, thick
3
Heat half the butter in a large frying pan (preferably non-stick). Once the butter is foaming, add 2 of the bread slices and fry for 2-3 minutes on each side until golden brown
30g of butter
4
Place on a plate and keep warm while you fry the rest of the bread
60g of butter
5
Cut each slice of bread into 5 soldiers and serve alongside a dollop of yoghurt sprinkled with raisins. Drizzle with honey and serve immediately
Colin McGurran began his career with a burning ambition to own a red Mercedes. Almost 20 years on and he has fulfilled that ambition and much more besides.
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Cinnamon eggy bread
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