French Toast with Confit Tomatoes and Bacon
Cooking Time20 minutes
1 packet Food Lover's back bacon
100 g baby Rosa tomatoes
3 sprigs thyme, picked
3 extra large eggs
50 ml milk
Salt and pepper for seasoning
4 slices farm style bread
2 tbsp butter
Heat a large frying pan over a medium heat; fry the bacon for 5 – 10 minutes until crisp and cooked through.
Push the bacon to one side of the pan and add the tomatoes and thyme fry for 2 minutes add the cooked bacon and set aside.
In a large bowl, whisk together the eggs, milk and a little salt and pepper.
Dip the slices of bread into the egg mixture.
Heat the butter in a large frying pan; fry two slices of bread at a time for 2 – 3 minutes. Turning it over once its crisp and golden, fry for a further 2 – 3 minutes and set aside.