Egg-stra ordinary breakfast!
Gotta get that egg-stra good protein in!
Ingredients:
For the French Toast:
- 4 slices Brown Bread
- 2 Free Range Eggs
- ½ cup milk
- 1 tsp vanilla essence
- 1 tsp ground cinnamon
- 1 tbsp brown sugar
- 1 tbsp butter
For the Eggs & Bacon:
- 1 tbsp ml butter
- 4 rashers streaky bacon
- 3 Woolworths Free Range Eggs
- 1 HoneyGold grapefruit, peeled and segmented
- 2 tbsp Honey, plus extra for serving (optional)
- Salt and freshly ground black pepper, to taste
How To Make HoneyGold Grapefruit French Toast with Woolworths Free Range Eggs & Bacon
- Heat a frying pan over medium heat.
- Cook the bacon for 6–8 minutes, turning occasionally, until golden and crispy.
- Remove and drain on a paper towel.
- In a shallow bowl, whisk together:
- 2 Free Range Eggs
- ½ cup milk
- 1 tsp vanilla essence
- 1 tsp ground cinnamon
- 1 tbsp brown sugar
- Heat the butter in a non-stick frying pan over medium heat.
- Dip each slice of Woolworths Brown Bread into the egg mixture, allowing it to soak for a few seconds on each side.
- Cook for 2–3 minutes per side, or until golden brown and lightly crisp.
- Carefully peel the HoneyGold grapefruit and remove the segments.
- For an extra burst of flavour, warm the Woolworths Honey gently and toss the grapefruit segments through the honey just before serving.
- Melt the butter in a separate frying pan over low to medium heat.
- For the remaining 3 Free Range Eggs, cook them sunny side up.
- Season with salt and freshly ground black pepper.
- Place two slices of French toast on each plate.
- Stack them with the fluffy Woolworths Free Range Eggs and crispy bacon.
- Top with the HoneyGold grapefruit segments and drizzle generously with Woolworths Honey.
Ingredients:
- 12 rashers of Streaky Bacon
- 6 Free Range Eggs
- ½ cup Mature Cheddar Cheese, grated
- 2 tbsp Onion Chilli Crunch
- 1 tsp Spanish Smoked Paprika
- Salt and freshly ground black pepper, to taste
- Chopped fresh chives, to garnish (optional)
How To Make Bacon and Egg Cups
- Preheat the oven to 180°C and lightly grease a 6-hole muffin tin.
- Line each muffin cup with 2 rashers of Streaky Bacon, overlapping them slightly to create a cup.
- Sprinkle a little grated Mature Cheddar Cheese into the base of each bacon cup.
- Carefully crack one Free Range Egg into each cup.
- Season with the Spanish Smoked Paprika, salt and freshly ground black pepper.
- Spoon a little Onion Chilli Crunch over each egg.
- Top with the remaining grated cheddar cheese.
Bake for 18–22 minutes, or until the bacon is crisp and the eggs are cooked to your liking. - Allow to cool for 2–3 minutes before gently removing the bacon cups from the muffin tin.
- Garnish with chopped fresh chives and an extra spoonful of Onion Chilli Crunch before serving.