Food: The Acceptable Way to Eat Chocolate for Breakfast

Breakfast

A post shared by Samantha Heathcock (@samheathcock) on

One of the things which I am most enjoying about having an actual ‘festive break’ (in my previous job I would return to the office between Christmas and New Year) is the opportunity it has given me to fall in love with cooking again.

Hubby and I are both total foodies. We love eating out, trying new things, watching cookery programmes and leafing through cookbooks. Unfortunately the grind of the nine-to-five often leaves us less than enthusiastic when it comes to creating anything particularly culinary in the kitchen.

The fact that I’m trying to avoid the rain/crowds/sales has allowed me time to indulge my inner Delia. Last night I created this Jamie Oliver dish. Delish it was for dinner and even more scrumptious as leftovers for lunch today. Although trying to get everything done in 15-minutes did nearly result in a nervous breakdown on my part.

Another of my favourites to create over the festive period has been this indulgent dish which makes it perfectly acceptable to crack open the Cadbury’s before 9am. I made it as a treat on Christmas Day and again today in attempt to beat the post Christmas blues, which are currently being made worse by the fact that the sky seems to be doing it’s own interpretation of Fifty Shades of Grey. All of which are dark, foreboding and frankly depressing.

Anyway, here we go… Taken from an old edition of Eve magazine, enjoy!

Chocolate French Toast

Serves: 4

Ingredients
3 eggs185ml milk
1 tbsp caster sugar
15g unsalted butter
8 slices white bread
100g milk or dark chocolate, chopped
icing sugar, for dusting

1. Whisk the eggs, milk, sugar and a pinch of salt in a flat dish.

2. Heat the butter in a large frying pan over a medium heat.

3. Dip two slices of the bread into the egg mixture, turning them over until they are completely covered. Put them in the frying pan and sprinkle each one with a quarter of the chopped chocolate.

4. Soak another two slices of bread in the egg mixture and put on top of the chocolate bread in the pan to make sandwiches. Press lightly with a spatula to seal the edges.

5. Cook for 3 minutes each side or until golden brown. Remove from the pan and serve immediately (or keep warm while you make the other two). Serve dusted with icing sugar.

I recommend serving with a huge cafetière of indulgent coffee, comfy PJs, a roaring fire and some cheesy Christmas telly.

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