The Man and I are battling the snow this morning and heading off on our annual post-Christmas jaunt to Harrogate. A dinner reservation at The Ivy is all the incentive we need to get the snow shovels out – I’m not letting anything hinder our plans!!
To set us up for this fabulous mini-break I’m treating us to a decadent breakfast of panettone eggy bread. Although a legacy from Christmas, this is definitely not a leftovers recipe, this is an indulgence.
- 2 x thick slices of panettone, cut in half diagonally
- 2 x eggs
- A good splash of milk
- Maple syrup
- Walnuts and / or pecans
- A dollop of Mascarpone
Whisk the eggs and milk together and soak the slices of panettone in it until all the mixture has been absorbed. Fry in butter, turning until both sides are lovely and golden.
Serve with a dollop of creamy Italian cheese, drizzle with maple syrup and scatter with nuts.