Mother's Day breakfast

French toast with 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 it 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
Takes: 15 mins preparation + soaking + 10 mins cooking

350g (12oz) ripe plums
3tbsp clear honey
1cinnamon stick
3 tbsp water
2 medium eggs
3tbsp semi-skimmed milk
2 thick slices wholegrain bread (about 125g)
1tbsp mild olive oil
2tsp caster sugar

1. Halve and stone the plums and put in a small saucepan with 1 tbsp of the honey, cinnamon stick and water. Cover and heat very gently for about 5 mins 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 mins 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 mins on each side until golden.
4. Drain onto serving plates and sprinkle with the sugar. Serve with the plum compote.

Top tip: Use fresh apricots or apples instead of the plums.