Recipe of the Day : Thursday 11th March
Raisin & Cinnamon Eggy Bread

Prep: 5mins
Cook: 10mins
Serves: 4 (Vegetarian)
a little oil for frying
4 large Lion eggs
6 slices raisin and cinnamon loaf
blueberries and raspberries and crème fraiche to serve
Heat a little oil in a non-stick frying pan. Beat the eggs in a
shallow dish. Dip the slices of raisin bread in the egg, turning until
coated, then add to the hot pan.
Cook 2-3 slices at a time, for 4-5mins, turning over once until they
are golden on both sides. Transfer to a plate and keep warm. Repeat
with the remaining egg and bread.
To serve, cut the eggy bread slices in half and arrange three pieces
per person. Scatter over a few raspberries and blueberries and serve
with crème fraiche.