Sandwiched eggy bread with toffee sauce
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook
Method
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Make a slit in the ginger cake and stuff with the chocolate.
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Heat the butter in a pan until foaming. Dip the ginger cake into the beaten egg, then fry in the butter for 1-2 minutes on each side.
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For the toffee sauce, melt the butter and sugar in a pan, then stir through the cream and heat through.
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Drizzle the sauce over the eggy bread and serve with ice cream.
Ingredients
- 1 thick slice ready-made ginger cake
- 25g/1oz chocolate
- 1 tbsp butter
- 1 free-range egg, beaten
- stem ginger ice cream, to serve
For the toffee sauce
- 25g/1oz butter
- 85g/3oz caster sugar
- 3 tbsp double cream
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