Serves 1
A lovely lunch for one – just the thing after a long day at school.
Recipe Category

You will need

1 small mixing bowl
1 fork
2 large dinner plates
1 non-stick frying pan
1 spatula

1 egg
pinch of Ina Paarman’s Seasoned Sea Salt
1 thick slice of bread
1T (15ml) real butter
1T (15ml) canola oil
¼ cup (60ml) grated cheese


In the mixing bowl, beat the egg and Seasoned Sea Salt together with a fork, in the mixing bowl.

Pour the mixture into a large dinner plate. Put the slice of bread in the egg and push down with the back of a fork. Turn the bread over and leave to absorb the egg for 5 minutes.

Melt the butter in a non-stick frying pan, add the oil. When hot, slide the bread into the pan, any left over egg can be poured over the bread.

Fry the bread on one side until golden, turn carefully with a spatula and cook the other side.

Slip French toast onto a dinner plate. Spread with honey, sprinkle with cheese and enjoy!

Canadian children love to top the toast with Maple Syrup and crispy bacon instead of the honey and cheese.