The honeymoon's almost over... but not quite!

Back to real life tomorrow after a very fun few weeks. Our wedding was fantastic, even if predictions came true and we didn't really get a chance to eat. We got back on Friday from the honeymoon and went to another wedding last night, this time at the Kurrajong Hotel in Canberra. The gorgeous food and Helm wines served were all magnificent. Thanks guys! Lunch at the godparents' place today and more wine. Delicious. 

So basically, we've been eating for the nation for the last week and enjoying a thoroughly decadent life that has no resemblance to reality. I highly recommend it.

This morning, since there was no fresh bread in the house and I was really hungry but too lazy to bake, I found a solution. I had scrambled eggs and avocado on a couple of corn Cruskits (so sad), but for Tim, I made a special 'end of honeymoon' cooked breakfast - crumpet french toast. So simple and really delicious. I know I've seen something like this done before. I think it was Jamie Oliver. Wherever I saw it, it certainly worked a treat today. 

I've put down the ingredients but the principle is exactly the same as normal french toast so you can make up an egg mix however you normally do, dunk the crumpets instead of bread, and cook on both sides in a little butter or olive oil. Serve with banana and maple syrup (or a rasher of bacon) or have plain if you prefer. For the cyclists amongst you, it covers all the essentials - carbs, protein, sugar, fat. A great thing about these is that they keep really well as a snack if you let them cool and then refrigerate them. I can see these being sent to work in someone's lunchbox...

Ingredients:

4 fresh crumpets

2 large free-range eggs

Splash of milk (about a 1/4 cup)

1 tbsp melted butter

pinch of salt & pepper

banana and maple syrup to serve

Vigorously whip up the eggs, milk, butter and salt & pepper and let it sit for a few minutes. Soak the crumpets and cook. 

A couple of things - be patient and let the crumpets soak for a good few minutes and then let them cook slowly, rather than flinging them into a really hot, bubbly pan. This way the egg has a chance to be absorbed and then cooks right through evenly, rather then you winding up with a crisp outside and raw centre. Unless you like it that way.