• All Share : 49386.71
    UNCHANGED0.00%
    Top 40 : 3488.52
    UNCHANGED0.00%
    Financial 15 : 15386.63
    UNCHANGED0.00%
    Industrial 25 : 61813.16
    UNCHANGED0.00%

  • ZAR/USD : 11.5850
    UP 0.13%
    ZAR/GBP : 18.0970
    UP 0.37%
    ZAR/EUR : 14.1529
    UP 0.04%
    ZAR/JPY : 0.0968
    UP 0.04%
    ZAR/AUD : 9.4303
    UP 0.04%

  • Gold : 1195.8700
    UP 0.04%
    Platinum : 1197.5000
    UP 0.29%
    Silver : 16.1050
    UP 0.16%
    Palladium : 807.0000
    UP 0.31%
    Brent Crude Oil : 61.380
    UNCHANGED0.00%

  • All data is delayed by 15 min. Data supplied by I-Net Bridge
    Hover cursor over this ticker to pause.

Sun Dec 21 07:22:08 CAT 2014

Heart-shaped french toast with cinnamon sugar

Pick n Pay | 14 February, 2013 00:15

INGREDIENTS

4 croissants, halved (or 4 slices white bread)

3 eggs

cup (60ml) cream

15g butter

3 tbsp (45ml) sugar

1 tsp (5ml) cinnamon

Fresh berries to serve

METHOD

Whisk together the eggs and cream until just blended.

Dip the halved croissants into the egg mixture so they are thoroughly coated.

Heat a non-stick frying pan with a little butter and gently fry the egg-dipped croissants until golden brown on both sides.

Remove from pan and place on a wooden board.

Place sugar and cinnamon into a small bowl and mix together.

Using a heart shaped cookie cutter, cut out as many hearts from the fried croissants as you can.

Place 2 or 3 hearts onto a plate and dust lightly with the cinnamon sugar.

Serve immediately with fresh seasonal berries.

SERVES 4

SHARE YOUR OPINION

If you have an opinion you would like to share on this article, please send us an e-mail to the Times LIVE iLIVE team. In the mean time, click here to view the Times LIVE iLIVE section.