Cream-soaked English muffins

Cream-soaked English muffins

Serves 4. Preparation time 30 minutes. Cooking time 15 minutes.

4 English muffins cup cream
2 eggs
4 bananas
1/4 cup honey
1/2 a lemon

• Score the tops of the muffins in a criss-cross pattern. Whisk the cream and eggs in a dish that is just big enough to hold the muffins in a single layer. Put the muffins cut-side down in the cream. Soak for 30 minutes.

• Melt a small knob of butter in a pan and when it starts to foam, add the muffins cut-side down. Fry until golden before turning to do the other side.

• Peel the bananas and split them lengthways. In another pan, big enough to hold the banana halves in a single layer, melt a big knob of butter and add the bananas when the butter starts to foam. Fry over a high heat without disturbing them. When they are browned on the one side, flip them over and add the honey and lemon to the pan,

• Continue frying the bananas until they are caramelised and golden, adding more honey to get a nice gooey sauce. Serve the hot bananas with a creamy muffin and a slice of crispy bacon for breakfast, or with a scoop of ice cream for dessert.

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