Here is my version of french toasts, from my italian kitchen in Rome!


4 rusks
100 milliliters cow, nut, coconut or rice milk
1 egg
1 pinch salt
1 teaspoon confectionary or brown or coconut sugar
maple syrup
1 teaspoon ground cinnamon
1 banana
1 kiwi
1 tablespoon extra virgin italian olive oil


Step 1
Beat together the egg, salt, milk, sugar and cinnamon.

Step 2
Peel and cut into slices the banana and the kiwi.

Step 3
Heat half of the olive oil in a large pan.\r\nDip a couple of rusks in the mixture for a few seconds.

Step 4
Cook each rusk for less than a minute per side. repeat with the other two rusks.

Step 5
Plate with fresh fruits and maple syrup!