Crispy French Toast with Breadcrumbs and Honey

In a wide, shallow bowl, whisk together 1 piece Eggs size M, 25 ml Milk, and ¹/₄ tsp Table salt until completely smooth and homogeneous.

Pour 25 gr Breadcrumbs (fine) onto a separate flat plate and spread them into an even layer.

Dip each slice of 80 gr White Bread into the egg mixture for 2 to 3 seconds per side until lightly soaked but still holding its shape.

Transfer the soaked bread slices immediately to the plate of breadcrumbs and press gently on both sides to coat thoroughly, then shake off any excess.

Heat 2 ¹/₂ tbsp Sunflower oil in a large skillet over medium heat until it reaches approximately 175°C (350°F).

Place the coated bread slices into the hot oil and fry for 2 to 3 minutes per side until deeply golden and crisp.

Transfer the fried bread slices to a wire rack to drain off any excess oil and retain their crispness.

Arrange the warm slices on serving plates and drizzle evenly with 1 tbsp Honey just before serving.