So I thought I’d share the recipe I came up with recently for people who were in my sorry position of never having tried to make this glorious brunch food before. It’s an amalgamation of a different ones I found, with some extra bits added to try and emulate the Foxcroft & Ginger one. It serves 2 hungry people.
– 4 eggs
– 1 cup of milk
– 2 teaspoons of brown sugar
– 2 teaspoons of white sugar
– a pinch of salt
– a pinch of cinnamon
– a teaspoon of honey
– a teaspoon of wholegrain mustard
– parmesan shavings
– 4 thick slices of bread, preferably on the stale side
It really is simple. Whisk the eggs and the milk with the sugar, salt, and cinnamon. Put this mixture in a large dish and lay the bread in it. Leave the bread to soak for around 5 minutes per side. Mix the honey and the mustard. Fry the bacon, and once done, put it to one side and keep the juices in the frying pan to fry the eggy-milky bread. Fry for a few minutes on each side. Drizzle with the honey and mustard mixture just before you finish frying.
Serve the bread with the bacon on top and parmesan shavings. I had blueberries and pineapple with mine; the perfect combination.