Clean Cuisine: Pain Perdu
Is this lavish? Yes. Is this slightly O.T.T? Yes. Is it stupidly delicious? Yes. Are you going to make it for yourself and not share? Most likely.
Breakfast continues to win over my heart purely for its’ benevolent lenience towards merging together both main and desert and every food group into one: it's gooey, sticky and bloody good! Serves 2.
1 teaspoon of caster sugar
2 ripe bananas, roughly cut
140 ml milk
Fresh white loaf of bread, 4 slices cut
Knob of butter
Maple syrup to serve
4 rashers streaky bacon to serve
- Heat a large frying pan and pour in the teaspoon of sugar. Leave until the sugar begins to caramelize then tip in the bananas. Stir around a little until the bananas have broken down into a paste. Remove and set aside, wipe the pan to be used again.
- Crack the eggs into a dish then pour in the milk and whisk till all is combined.
- Spread banana paste onto the bread to form two sandwiches, then submerge into the eggy mixture leaving for at least 3 minutes on each side, so they are fully saturated.
- Reheat the pan with a knob of butter over a medium/high heat. Once hot place both sandwiches in carefully, cook for a few minutes on each side till golden brown and cooked through.
- Slice each sandwich in half, pour over the maple syrup, top with bacon.
- Get your face involved.
Words by: Tash