Biscoff Cinnamon Toast

Serves 4

Here’s another naughty breakfast or brunch. It uses Biscoff, the spiced biscuit spread, and then cinnamon sugar as a glorious crusty coating.

I didn’t serve this with a sauce but if you wanted to then heat some extra Biscoff spread in the microwave for 30 seconds so it becomes pourable!

Ingredients:

6 slices of bread

Biscoff spread

2 eggs

Milk

2 tbsp (vanilla) caster sugar

1/2 tsp ground cinnamon

Large knob of butter

1/2 tbsp vegetable oil

Step 1: Begin by making three biscoff spread sandwiches. Cut each in half and then each half into four fingers. Set aside.

In a bowl mix the two tablespoons of caster sugar and the cinnamon together. Set aside.

Whisk the two eggs and a splash of milk together in a wide dish. Set aside.

Step 2: Heat the butter and oil in a non-stick frying pan over a medium high heat.

Step 3: While the oil and pan are heating up, dip each sandwich finger in the eggy mixture, allowing it to soak up some of the liquid before flipping each one over to coat the other side.

Step 4: Now that the pan is hot add the eggy sandwiches and cook for a couple of minutes a side until golden. Remove from the pan and toss in the cinnamon sugar, and arrange on a serving plate.

Step 5: Once all the sugar-coated sandwiches are on the serving plate, serve immediately.