Cooking Instructions
1.
Lightly toast the
bread (4 slices)
and cut each slice in half to make triangles. In a large bowl, whisk together the
milk (120 ml)
,
eggs (2)
and
vanilla extract (1 tsp)
.
2.
Spread the
granola (60 g)
out on a dinner plate. Spread the toast triangles with
peanut butter (100 g)
, then press butter-side-down into the granola.
3.
Dip the toast into the egg mixture to soak briefly. Heat the
butter (30 g)
in a pan, then gently place the eggy toast in to cook, turning after 2 minutes to brown each side.
4.
Serve with
berries (to taste)
or banana piled on top. Scatter everything with the remaining granola and drizzle with
honey (to taste)
.