INGREDIENTS
8 pieces of white toast
150 g (1/2 cup) hazelnut cream
2 eggs
150 ml (2/3 cup) milk
50 g (3 tablespoons) butter
A pinch of salt
METHOD
Beat eggs, a pinch of salt and milk. Spread a generous amount of hazelnut cream on a slice of toast, then fold over with another slice of bread. Dip the sandwich into the egg and milk mixture and turn to soak both sides evenly. Repeat with the remaining three sandwiches.
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