You will need
1 large soup plate
1 egg lifter
1 frying pan
1 dinner plate
2 large eggs
2 T (30 ml) milk
4 slices of light brown or white bread
2 T (30 ml) butter
2 T (30 ml) oil
¼ cup (50 g) sugar
½ t (2,5 ml) cinnamon
Mix the sugar and cinnamon together in a cup. Keep on one side.
Break the eggs into the soup plate. Beat the eggs with a fork, add the milk and beat until evenly blended.
Dip both sides of the bread, into the egg mixture and transfer to a separate plate so the egg can soak in. Any remaining egg can be spooned over the bread after all the slices have been dipped.
Preheat the pan with 1T butter in, when the butter starts to foam add 1T of oil. Turn heat to medium.
Using an egg lifter, place 2 slices of bread at a time in the pan. When nicely browned on the one side, turn the bread over (use the egg lifter and the back of the fork to help you turn).
Use the remaining 1T of butter and oil and proceed to cook the remaining two slices of bread in the same way.
Slice the bananas.
Arrange banana slices over the French toast. Sprinkle with cinnamon sugar and serve.
Delicious for breakfast or lunch.