Eggy panettone with bacon
- 200g Panettone
- 3 eggs
- 100ml single cream
- 2tbsp icing sugar, plus extra for dusting
- 1tsp cinnamon
- ½tsp nutmeg
- 20g butter, melted
- 8 unsmoked streaky bacon rashers
- maple syrup (optional)
Put the eggs, cream, icing sugar, cinnamon and nutmeg in a shallow bowl and whisk to make a custard.
Heat a nonstick frying pan over a medium heat. Dip the panettone slices into the custard, then fry in the pan in batches for 1 min on each side, or until golden. Put the cooked panettone on a plate and cover with a clean tea towel to keep warm.
Fry the bacon until crispy, then cut each rasher in half. Arrange 3 half rashers on top of each slice of eggy panettone. Sprinkle with icing sugar and chopped parsley and add a drizzle of maple syrup, if using, before serving.