French toast crumpets
1 tbs, (20ml)
vanilla bean extract
toasted wholemeal crumpet
canned peaches in natural juice, drained
½ cup(s), sliced, (120g)
1 x 3 second spray(s)
- Lightly spray a small non-stick frying pan with oil and heat over medium heat.
- Whisk egg, milk, vanilla and cinnamon in a small bowl until combined. Place crumpets in egg mixture and set aside for 2 minutes. Turn crumpets and set aside until egg mixture is absorbed.
- Cook crumpets for 2–3 minutes each side or until deep golden and egg mixture has set and heated through. Top with peaches and serve drizzled with syrup.