Based on the recipe from 'The Little Paris Kitchen' by Rachel Khoo.2 eggs
1 splash of milk
1 tablespoon of sugar
4 slices of bread
1 tablespoon of butter
For the compote:
450 grams of frozen cherries
150 grams of icing sugar
1 bunch of basil
Place all the compote ingredients in a pot and simmer uncovered for 15 minutes, stirring occasionally.
Whisk the egg, milk and sugar together in a dish
Soak the first slice of bread in the egg mixture.
Heat the oil in a pan and add the first piece of bread (or if your pan is big enough for two slices then do two at a time).
Cook for 2 - 3 minutes on each side until golden, keep warm on a plate while you cook the other slices.
Remove the basil from the compote and serve spooned over the toast.
Additional Notes
I found these quantities make too much compote for two slices of bread per person but I used the leftover compote for a fruit crumble - it was perfect!
mmm this looks fantastic. Cherry and basil sounds a lovely combination and really unusual! will defo be trying these! thanks for sharing
ReplyDeletemmm sounds fantastic. Love the idea of cherry and basil - so unusual! Will defo be making this. Thanks for sharing
ReplyDeleteThanks for your comment Claire. The cherry and basil is unusual I agree - I was surprised how well it works actually. Would love to hear how you get on when you make this. Just about to have a good look through your blog. All the best to you.
DeleteThis is excellent. The flavours go so well!
ReplyDeleteThanks Freddie - they are really unusual flavours but I agree, they work very well. Thanks for your comment!
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