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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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.
