This online cooking masterclass series is all about the ever-delicious and useful, protein packed egg! These versatile and healthy recipes will have you prepared for any occasion.
In this episode with Chef Kerri McGuinness, you will learn to make her cornflake french toast. This original recipe adds an exciting spin to the breakfast table and with Kerri's step by step instructions you won't be able to go wrong.
About Chef Kerri McGuinness:
Kerri is a cook from the West of Ireland- making her Irish to the core! She grew up on a farm, and married a Devon lad, before moving to London in 2010. Her brother-in-law Matt has a few hens in the West Country, and she uses the eggs as much as possible because they are the most gorgeous! Using Matt’s produce and visiting the farm, Kerri has gotten to know the neighbouring suppliers who cultivate beautiful veggies, pretty micro-herbs and rear happy pigs. Kerri launched Very Kerri in 2013, and its focus is on feeding followers inspiration for dining out in London and entertaining at home, through interactive food maps, honest restaurant reviews and insightful blog posts.
Over the years, the brand has evolved into offering creative and commercial services in hospitality, whilst adding value with recipes and kitchen hacks along the way. Today, whether it’s brunch hosting, content writing, or Planet Eat presenting, Kerri is a one-man band for bringing fun food ideas to life.
Cornflake French Toast
Ingredients
- 2 Yokel eggs, beaten
- 150ml almond milk
- ½ tsp cinnamon
- 4 thick slices nutty bread, spelt works well (crusts removed)
- 200g cornflakes, roughly bashed up
- 2 tbsp butter
- 1 orange, zested and segmented
- ½ lemon, zested and segmented
- 1 sprig thyme
- 1 tbsp honey, and more to finish if desired
- Hung yogurt (or crème fraiche will do), for the garnish
- Flaked almonds, lightly toasted
