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Franco Persian Toast & Jam Breakfast

A community recipe by

Not tested or verified by Nigella.com

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Introduction

My guests call it, "heavenly scented", I call it "quick and delicious" breakfast, ideal for tea time or late night supper on summer nights. Serve with favorite tea, coffee, or iced fruit drinks

My guests call it, "heavenly scented", I call it "quick and delicious" breakfast, ideal for tea time or late night supper on summer nights. Serve with favorite tea, coffee, or iced fruit drinks

Ingredients

Serves: 12

Metric Cups
  • 12 slices sourdough
  • 63 millilitres butter (melted)
  • 63 millilitres sugar
  • 1 pinch of salt
  • 1 pinch of cinnamon
  • 2 teaspoons rosewater
  • 2 large eggs
  • 125 millilitres full fat milk
  • 125 millilitres cream
  • jam (mixed fruit)
  • 12 rashers bacon
  • 63 millilitres icing sugar (for dusting)
  • 12 slices sourdough
  • 2 fluid ounce butter (melted)
  • 2 fluid ounce sugar
  • 1 pinch of salt
  • 1 pinch of cinnamon
  • 2 teaspoons rosewater
  • 2 large eggs
  • 4 fluid ounce whole milk
  • 4 fluid ounce cream
  • jam (mixed fruit)
  • 12 rashers bacon
  • 2 fluid ounce confectioners' sugar (for dusting)

Method

Franco Persian Toast & Jam Breakfast is a community recipe submitted by Raha Lane and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • In a large bowl whisk eggs, half & half, sugar, salt, cinnamon, and rose water until fluffy. I'd use a stand-by electric mixer to make a quick fluffy batter.
  • Place a medium size non stick frying pan on medium-high heat. Brush melted butter to the surface of the pan. Dip each sour dough slice into batter and fry until edges are crispy, approximately 5 minutes.
  • Flip and keep frying for an additional 5 minutes. Place on individual plates and continue making the toasts. Serve warm and dust a little powdered sugar on top of each toast. Serve pomegranate, apricot, and tart plum jam in pretty jars.
  • For a more formal breakfast, you can fry bacon strips, crisped up and hot, on medium-high heat in any non stick skillet. Chilled summer fruit on pretty platters, and steaming coffee, tea or simply ice-chilled water mixed with fruit Sherbets. Really enjoyable and quick!
  • In a large bowl whisk eggs, half & half, sugar, salt, cinnamon, and rose water until fluffy. I'd use a stand-by electric mixer to make a quick fluffy batter.
  • Place a medium size non stick frying pan on medium-high heat. Brush melted butter to the surface of the pan. Dip each sour dough slice into batter and fry until edges are crispy, approximately 5 minutes.
  • Flip and keep frying for an additional 5 minutes. Place on individual plates and continue making the toasts. Serve warm and dust a little powdered sugar on top of each toast. Serve pomegranate, apricot, and tart plum jam in pretty jars.
  • For a more formal breakfast, you can fry bacon strips, crisped up and hot, on medium-high heat in any non stick skillet. Chilled summer fruit on pretty platters, and steaming coffee, tea or simply ice-chilled water mixed with fruit Sherbets. Really enjoyable and quick!
  • Additional Information

    Buy jams and sherbets at international food markets.

    Buy jams and sherbets at international food markets.

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