Poor Knights French Toast Fattiga Riddare Recipes

Steps:

• Empty the baked beans into a small saucepan.
• Prepare a pan to either poach or fry the eggs (your choice, but poached is better).
• Start toasting the bread. How many slices is, of course, up to you and your appetite at the time, but at least 2 slices each are needed for the beans, plus any additional slices for the jam later.
• While the toast is toasting, don't forget to make a large pot of tea. It is an absolute fact that you cannot eat Beans on Toast without lots of tea.
• Once the toast is on, gently warm the beans, and start to cook the eggs.
• As the toast is done, place it on pre-warmed plates, and apply lots of butter to taste.
• Divide the beans between the two plates, spreading them over the 2 slices of toast.
• Place the cooked eggs on top of the beans, sprinkle a little pepper, (and if you prefer, maybe a dash of Lea & Perrins Worcestershire Sauce), and enjoy.

Steps:

• Cut off the bread crusts and cut into quarters.
• Be careful not to cut off your hand.
• Place the bread in a deep dish.
• Mix eggs with wine, cinnamon, and sugar in a bowl.
• Pour the mixture over the bread and leave to soak for 3 minutes.
• Heat the oil[¼ inch deep].
• Drain the bread and slide it into the hot oil{Watch your hands as it spits}.
• It would definitely be to your advantage to wear a gauntlet whilst performing this procedure.
• Fry until golden brown on both sides.
• Drain on medieval kitchen paper.
• Sprinkle with confectioners' sugar and ground cinnamon.
• Feed the hungry.

Steps:

• Whisk milk, egg, flour, sugar and salt into a smooth batter.
• Preheat flat fry-pan or skillet to medium heat on stove and small amount of butter to coat the pan.
• Dip the bread-slices in the batter and fry until golden together.

Steps:

• Cut the crusts off the bread and discard. Cut the bread into dainty sandwich-sized triangles or squares, or make small jam or honey sandwiches and put into a shallow dish.
• Put the egg, and extra yolk if used, into a basin and beat well, beating in the milk, sherry or brandy, and sugar to taste. Pour in the egg mixture over the bread and leave for a few minutes to soak. Turn the bread over carefully and leave for a few more minutes until all the egg is soaked into the bread.
• Heat the oil and butter in a large frying pan over a moderate heat until just hazing, and, using a fish slice, carefully put the soaked bread slices into the hot fat. Cook for a few moments until golden, then turn and cook the other side. Drain on kitchen paper and serve on a warm plate, dredged with the prepared sugar.

Steps:

• Step 1, for the apple puree, peel and core the apples and cut into slices.
• Cook the apple in the water until soft, then mash until smooth.
• Next add the lemon juice and maple syrup to taste.
• Step 2, sprinkle the 3 tbsps of milk over the bread and set aside.
• Mix sugar and cinnamon together and also set aside until needed for garnish.
• Stir the eggs in a bowl and mix in the rest of the milk, add a pinch of salt.
• Heat butter in a pan and keep warm.
• Lay the bread slices in the egg and milk mixture to soften them, then transfer them to the heated pan.
• Fry on both sides until they are golden brown, remove from pan and sprinkle with sugar and cinnamon to taste.
• Serve apple puree on the side for those who enjoy it.