Eggy bread and cinnamon apples


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Another sweet way to start the day, this breakfast is always a winner. And it doesn’t rely on a load of added sugar for its sweetness (although Little Lady Swabey and I do tend to reach for the maple syrup, but the baby and Papa Swabey seem to be able to manage without).

This is super simple to prepare, but feels indulgent so it’s a great way to add a bit of ‘specialness’ to a mid-week morning.

Serves: 4 (two adults having two slices of bread each and two children having one slice of bread each. Or divide it up however you want to; I’m not the boss of you.)

Prep: 5 minutes

Cook: 10 minutes

  • 3 eating apples
  • 2 tsp cinnamon
  • couple of knobs of butter
  • 1 tbsp olive oil
  • 6 slices of bread
  • 3 eggs
  • 3 tbsp milk
  1. Slice up the apple. Put a knob of butter in a large pan or wok over a medium heat and add the apple. Sprinkle with the cinnamon. Fry, moving around occasionally to avoid burning/sticking.
  2. Beat the eggs and milk together in a shallow dish. Heat the oil and the other knob of butter in another pan. Soak both sides of a slice of bread in the egg/milk mixture and place in the pan. Do this with as many slices as will fit in the pan. Fry them on both sides and then put aside. Repeat with all the bread, adding more butter/oil to the pan as needed.
  3. Serve the apple on top of the bread, with maple syrup if you fancy.
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