This dish was an impromptu breakfast “American style” as so many of our breakfasts are. A 6 feet 3 American needs satisfaction in a way that only a western european cooked breakfast can give. And boy did this brunchy delight hit the mark… flavourful grainy whole-wheat toast, buttery hot spinach, fluffy eggy breakfast flavours and oozy melting cheese. A dish so ‘Luxe’ it deserves making once a fortnight (minimum) from now on, it can be prepared, served hot and eaten within as little as 15 minutes.
Satisfied, happy well-fed breakfast companions will thank you, as will your tummy… embellishments and improvements after the jump.
2 Farm fresh eggs beaten, seasoned with salt and pepper
2 Slices whole-wheat or 5-grain bread
2 Slices of sliced cheese
1 small piece of brie
2 large handfuls of spinach
butter for cooking
Put the beaten egg into a plate or shallow dish, place the bread slices into the beaten egg mixture and turn after 3 minutes making sure that the bread soaks up the egg mixture well.
Whilst this is happening, heat a little olive oil and butter in a non-stick frying pan on a low to medium heat. Gently fry off the slices of french toast in the pan until golden and bubbling on each side.
Meanwhile preheat the oven to 150 degrees. Once each of the bread slices is thoroughly cooked through, place on a plate ready for serving, top each with a slice of cheese and a little of the brie and leave in the oven to keep warm.
Add a little butter to the already hot frying pan, and add the spinach. Gently toss the spinach in the melted butter until wilted and hot.
Carefully with oven gloves, remove each plate with a slice of french toast from the oven and top with the spinach.
Serve hot and be ready for your applause.
As you can see from the photos we served our breakfast with a simple juicy ruby-red grapefruit salad sprinkled with a little caster sugar
HUNGRY MAN TIP
Serve with slices of crispy fried smoky maplewood bacon, or a slice of smoked salmon