French Toast with Bacon, Camembert and Ruby Syrup

Serves one:

3 slices of French Baguette

1 Tb butter

2 Organic eggs

15ml milk

Salt & Pepper to taste

2 rashers of Bacon

3 slices of Camembert

30 ml Ruby Syrup

30 ml Passionate Pomegranate Jam

Whisk 2 eggs with milk, salt and pepper to taste. Cut 3 diagonal slices from baguette. Dip slices of baguette in egg mixture until covered, but not soggy. Fry in butter until done. Fry bacon in non-stick pan until cooked to taste. On a warmed plate,  fold bacon rashers in half and, starting with a slice of toast, stack alternately with  French toast.

Top with slices of Camembert and Passionate Pomegranate Jam.  Drizzle generously with Passionate Pomegranate Ruby Syrup.  Delicious!