French toasts with cinnamon and plum compote

This is such an easy and delicious way of serving eggs for breakfast. Cut the bread from an unsliced loaf so you can make them really chunky. The compote can be served warm, freshly poached or made a day in advance for eating cold. Serve topped with spoonfuls of natural yogurt.

Serves: 2
Preparation time: 15 minutes, plus soaking
Cooking time: 10 minutes

What you need:

• 350g ripe plums
• 3tbsp clear honey
• 1cinnamon stick
• 3 tbsp water
• 2medium eggs
• 3tbsp semi-skimmed milk
• 2thick slices wholegrain bread (about 125g)
• 1tbsp mild olive oil
• 2tsp caster sugar

What you do:

1. Halve and stone the plums and put in a small saucepan with 1 tablespoon of the honey, cinnamon stick and water. Cover and heat very gently for about 5 minutes until the plums are soft but not falling apart.
2. Beat the remaining honey with the eggs and milk. Put the bread slices in a single layer on a dinner plate. Pour the egg mixture over the bread and leave to stand for 10 minutes until absorbed.
3. Heat the oil in a large frying pan, preferably non-stick. Halve or quarter the bread slices diagonally and add to the pan. Fry gently for 1-2 minutes on each side until golden. Drain to serving plates and sprinkle with the sugar. Serve with the plum compote.
4. Variation - use fresh apricots or apples instead of the plums.

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