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French Style Stuffed Toast with Peanut Paste Filling

by HappyMan (follow)
Cherish all we have, simplify all in our life, enjoy every moment. www.facebook.com/LifeIsSimplyLife
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This is such a tasty and easy recipe that you can enjoy for breakfast in the morning or a snack on a leisure afternoon with your family and friends. If you can't eat peanut, just swap it with hazelnut spread, chocolate spread or even vegemite.

French-Style Toast

Preparation Time: 5 minutes
Cooking Time: 5 minutes
Makes: 1-2 servings

4 slices of thick white bread
Crunchy peanut paste
2 free range eggs
50 ml milk
Drop vanilla extract
Salt and black pepper ground
Maple syrup
Fruit jam of your choice
Butter of your choice
Extra light olive oil


In a shallow mixing bowl, add eggs, milk and vanilla extract. Sprinkle with a little salt and pepper and whisk. Set aside.

Remove crust of bread slices. Spread with peanut paste on one side of a slice.The thickness of filling is up to your preference. Cover with another bread slice.

Dip the bread with filling in egg mixture. Flip to another side to make sure both sides are soaked, for about 1 to 2 minutes, but not too long.

Heat 1 to 2 tbsp olive oil in a small non-stick frypan/saucepan over medium heat.

Using a small frypan is better than a large one because you don't need too much oil to get a deep-fry effect but with a pan-fry cooking method. I call this is the half deep-fry and half pan-fry method.

If some bubbles appear when you dip a fork or chopstick in oil of heated pan. It is hot enough to start.

Place the soaked bread into the pan, pan fry and sizzle each side for about 1-2 minutes until golden brown.

Repeat with the rest of bread slices and egg mixture.

Transfer to serving plates. Top with a spoonful of butter and fruit jam of your choice. Drizzle with maple syrup.

French-style Toast with Peanut Filling

Serve hot.

French-style Toast with Peanut Paste Filling

Enjoy with a cup of tea or coffee.

#Hong Kong
#Maple Syrup
#Afternoon tea
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Love eggs, and love peanut butter -This looks so good Happyman -will try it on the weekend! Regards, Finy
by Finy
Thanks Finy. I love them too. Just had one this morning. Regards, Happyman
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