Cornflake crusted French toast with Nutella

Inspired by Egg Break, one of London’s favourite brunch spots, and I understand why.
I can say that the hour and a half queue was worth it for this. Check out the real thing here.

Recipe

2 slices brioche (works best) or bread
1 cup cornflakes/ other cereal flakes
3 eggs
1 tbsp butter/ oil
Whatever you want to fill with (Nutella/ peanut butter/ biscoff/ jam are perfect)
Yogurt to serve
Syrup

Method

1. Whisk your eggs together, then pour onto a large flat bowl or a plate with edges

2. Soak your bread in the egg mixture, leaving on each side for a minute.

3. Meanwhile crush 1/2 of your cereal onto a separate plate, spreaded evenly across the plate, so it will coat the bread

4. Add one of the slices of bread ontop of the cereal, pressing down lightly, then flipping to coat in cereal on each side.

5. If the cereal aren’t sticking to the bread well, crumble some more over each side.

6. Add 1 tbsp butter or oil to a frying pan and leave on medium heat until melted.

7. Add the cereal coated French toast to a pan, turn to medium-low, press down with a spatula, and cover with a lid to cook through.

8. Whilst the French toast cooks, add the rest of the cereal to a plate, and repeat the coating with the other piece.

9. Remove the lid of the pan, flip the French toast and cook for a few more minutes, until you cant see any of the cooked egg.

10. Set this piece aside on a plate, then repeat with the other cereal coated piece.

11. Whilst the other piece cooks, add 1 tbsp Nutella/ other spread to one piece, and spread over evenly. Top with the other piece of French toast to make a sandwich, then slice in half, and in half again, to give you 4 quarters.

12. Plate up, add some yogurt to the side, and top with syrup

Notes + Variations:

You can really make this your own. Switch up the bread, cereal, and filling to keep it interesting.