Skippy cornflake french toast with fried bananas

Why not try this sweet crunchy breakfast for for a fresh take on your daily cornflakes.

Place Skippy™ Cornflakes in a sealed plastic bag and smash with a rolling pin or book. Tip into a dish or tray before mixing in cinnamon. Place beaten eggs in another flat dish and mix in the almond milk. Dip the bread slices one at a time into the egg mix and then into the cornflakes.
Heat a frypan on a medium heat. Melt the first tablespoon of the margarine until bubbling. Fry each piece of dipped bread for 2-3 minutes each side until golden brown.
Heat another frypan with the second tablespoon of margarine and the honey. Add the banana slices and almonds and fry for 2 minutes until caramelised.
Serve each piece of toast with caramelised banana and almonds on top, with a dollop of yoghurt and a sprinkle of cinnamon.

Try seasonal fruits like plums, nectarines and peaches instead of bananas.

Nutritional information