- Olive oil
- 2 bacon rashers
- 3 eggs, lightly beaten
- 3 tbs milk
- 2 tbs caster sugar (I added a pinch of cinnamon to mine)
- 1 tbs butter
- 2 thick slices white sourdough bread
- Maple syrup, to serve
- Few drops of vanilla extract
Heat oil in a frying pan over medium heat and cook bacon for 1-2 minutes on each side or until crisp and golden.
Whisk eggs, milk and sugar & vanilla extract in a shallow dish. Heat a frying pan over medium heat, add half the butter and 1 tbs oil.
Dip bread, 1 slice at a time, into egg mixture and turn to coat. Allow excess to drain. Cook for 3 minutes each side or until golden, adding remaining butter and oil as required.
Arrange the toast on a serving plate top with the bacon and drizzle with maple syrup to serve.