Fruit & nut eggy toast

Serves 2

4 slices white bread

50g butter

50g dried fruit, such as raisins, blueberries and cherries

50g mixed nuts, slightly crushed

2 eggs

100ml milk

1 tbsp honey, plus extra to drizzle sea salt icing sugar, for dusting

25cm shallow bowl

Half the bread slices into triangles, then spread the slices on both sides using half the butter. Place the bread in the bowl. Top the bread slices with the dried fruit and mixed nuts.

In a large jug, whisk together the eggs, milk, honey and a pinch of salt thoroughly. Pour the mixture over the bread and leave for 20 mins to soak.

Preheat the grill. Melt half the remaining butter in a large frying pan and fry half of the bread, fruit and nut side up, for 2 mins, then place the pan under the grill for 2 mins. Transfer the eggy bread to a warmed plate to keep warm, then repeat with the remaining butter and bread.

Serve, drizzled with the extra honey and dusted with icing sugar.

“When all have finished, one by one Dropping off, and breakfast done. Yet has he too his own pleasure, His breakfast hour’s his hour of leisure” Mary Lamb, ‘Breakfast’