When my friend Linda and I were out cycling recently, we reminisced about the range of Mother’s Day breakfasts we have served — or been served — over the years. As children, my sisters and I would make my mum Marmite and toast, which progressed with each year to eggs on toast, bacon and eggs, and one time fresh fruit salad — that was particularly fancy, I thought. It was always served on a tray with flowers (or weeds) from the garden. This year, Linda has decided she will make her mother french toast with seasonal fruit topped with her favourite toasted pistachio nuts. It sounds so good, I had to share her recipe.
Ingredients
| 2 | Eggs |
| ¼ tsp | Vanilla |
| ½ tsp | Cinnamon |
| 2 tsp | Sugar |
| 4 slices | French bread, use large slices (Main) |
| 1 Tbsp | Butter |
| 1 cup | Feijoa, lightly stewed |
| ½ cup | Blueberries |
| ½ cup | Mascarpone |
| 2 Tbsp | Pistachio nuts, chopped |
| 1 drizzle | Honey |
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Directions
- Into a flattish bowl place the eggs. Add the vanilla, cinnamon and sugar then whisk with a fork.
- Dip the bread into the egg. Turn and dip the other side until soaked through. Melt the butter in a large frying pan. Place two pieces of bread in pan and cook for 3 or 4 minutes until golden. Remove and cook remaining two.
- Place the warm toast on plates with feijoas, blueberries, a dollop of mascarpone and sprinkle of pistachio nuts. Don't forget a drizzle of honey
