This is so many ways of righteous wrong. French Toast with Clotted Cream & Raspberry Jam. Mmmmmmmmmmm. It was an idea born of necessity, I assure you. I’m more normally a yogurt with fruit, or an avocado on toast person, but we were in a self-catering house on Friday & Saturday night. (Issey, one of the lovely rentals at The Village at Watergate Bay), and CornishFoodMarket.co.uk, a grocery home delivery service that focuses on Cornish-sourced produce, had left us a welcome pack so we didn’t have to worry about getting to the shops first thing.
There were free range eggs, as well as bread, butter tea, jam, clotted cream (definitely an essential household supply in my book) and apple juice, all from Cornwall. So when it came to cooking breakfast next morning, I suppose I could have made poached eggs. But I was on holiday, the sun was shining, and that clotted cream was singing its siren song from the fridge.
So French Toast with Cornish Clotted Cream & Raspberry Jam it was. It’s so simple. Simple beat a couple of eggs (I used Cornish St Ewe free range) per person, add a teaspoon of sugar, slice and de-crust your bread, soak it in the beaten egg for five minutes or so, turning it over half way through, and then frying it in a pan of very hot flavourless oil for a few minutes. That’s it. Ta da!
I forgot to take a photo of it in the frying pan, but I’m sure you get the gist…
Once it’s lovely & golden, fork it out the pan onto kitchen paper to drain off any excess oil, plate it up, and then add large, heaping teaspoons of jam — in this case, Boddington’s Berries Cornish Raspberry Conserve (jelly for my American readers), and Trewithen Cornish Clotted Cream. Mmmmmm
I mean just LOOK at that Trewithen Cornish Clotted Cream:
I think it’s possibly obligatory to serve it on blue & white Cornishware too. And if this version of French Toast is a bit too rich for you, my savory version of French Toast is here