French toast with Glenballyeamon free range eggs

Makes 6 slices

This is a perfect Sunday morning recipe. It's indulgent, delicious and very easy to make. You can use cream and butter but I have used whole milk and coconut oil to make it a little healthier. However, I have used vanilla sugar as I think that a little sweetness is a good thing. You could replace the sugar with maple or honey or another sugar alternative. Many recipes for French toast have cinnamon or a similar spice in them but I have put the cinnamon in the banana and blueberry topping. The mascarpone brings it all together.  



6 thick slices of white bread

2 Glenballyeamon free range eggs

1 cup of whole milk

1 tbsp vanilla sugar (you could use sugar & 1 tsp vanilla extract) 

Coconut oil to fry

For the topping 

1 banana

0.5 cup blueberries

1 tbsp fruit juice

Pinch of cinnamon

Coconut oil to cook

Maple syrup & icing sugar to serve



Whisk the eggs, sugar and milk together in a shallow dish until well combined. 

Preheat the oven to about 140 degrees. Heat the pan and add some coconut oil.  

Take 2 of the slices of bread and coat in the egg mixture before frying on each side for about 2 minutes. They should be golden brown and crispy round the edges, looking a little like a pancake or crepe would when ready. 

Transfer the cooked slices to a tray or dish lined with greaseproof paper and pop in the oven to keep warm whilst you cook the other slices. 

Whilst the French toast is cooking, slice the banana and gently cook in a pan in some coconut oil. Add the blueberries, cinnamon and the juice and cook through until the fruit is soft and it resembles a jammy-like consistency. 

To serve, take the French toast and top with the banana mixture, a dollop of mascarpone, a drizzle of maple syrup and a dusting of icing sugar. Heavenly! 


French toast with Glenballyeamon free range eggs & a banana blueberry mascarpone topping.  


French toast with Glenballyeamon free range eggs & a banana blueberry mascarpone topping.