Poor Knight with Almond Kernels and Currant Sauce

Mix eggs and milk in a deep dish. Soak bread slices in it for 5 minutes, turning 1 time to the other side.

Spread almond flakes evenly on a flat plate. Heat oil in a frying pan. Using a fork, turn bread slices in the almond kernels to the other side. Toast over medium heat for about 3 min per side until golden brown.

Drain bread on kitchen roll.

Heat currant jelly in a small saucepan and stir until smooth.

Arrange 2 breads each with a little currant sauce on a plate.

Dust with powdered sugar. Serve with the remaining sauce.

Poor knight of the round table The poor knight is also called rusty Pofesen or knight in our country. In the Usa his name is “French Toast”, although in France he is called “Pain perdu”. In Spain the title of the knight is “Torrigas”.

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