Poor knights of Windsor
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Poor knights of Windsor
This sweet take on eggy bread is a great way to use up stale bread and prevent food waste. For a burst of flavour that takes it to the next level, why not add a splash of sherry to the mix
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (serving)
Calories
507Kcal
Fat
15gr
Saturates
6gr
Carbs
71gr
Sugars
38gr
Fibre
3gr
Protein
16gr
Salt
1.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 2 medium eggs
- 3 tbsp sherry
- 2 tbsp caster sugar
- 75ml milk
- 3 thick slices slightly stale white bread )
- 15g butter
- 75g raspberry or strawberry jam
- 1 tbsp lemon juice
- whipped cream to serve (optional)
Step by step
- Beat the eggs with the sherry and caster sugar, then whisk in the milk. Pour into a shallow dish.
- Cut the bread into triangles or fingers and soak both sides in the egg mixture (you’ll want to soak and cook the poor knights in 2 batches).
- Melt 10g butter in a non-stick frying pan. When foaming, add the first batch of eggy bread and fry for about 3 minutes each side on a medium heat until golden brown (don’t be tempted to cook them too quickly or on too high a heat). Remove to a warm plate and repeat, adding the rest of the butter.
- Meanwhile, gently heat the jam and lemon juice in a small pan, to make the sauce. Drizzle over the poor knights and, if you’re feeling rich, serve with whipped cream.
