French Toast with Plums and Red Currant Yogurt Dip Fresh Breakfast

French Toast with Plums and Red Currant Yogurt Dip Ingredients 3 table spoon 4 slices whole wheat toast 10 ozs plum (about 10 plums) 3 tea spoon butter 3 tea spoon honey 4 ozs yogurt 3 table spoon goat cheese 2 heaping tea spoon red currant jelly Preparation Kitchen utensils 1 knife, 1 non-stick pan, 1 slotted spatula Preparation steps 1. Whisk eggs and milk together and pour into a flat casserole dish. Spread slices of toast on top. When they have soaked up on one side, turn them over and let the rest of the egg milk soak up. 2. In the meantime, wash the plums, halve, core and, depending on size, quarter or eighth. Heat 1 tea spoonbutter in a medium-size pan and add the plums with 1 tea spoonhoney. Fry over medium heat for about 3 to 4 minutes, stirring occasionally. 3. At the same time heat the remaining butter in a large pan. Fry the toast slices on both sides at medium heat until golden brown. 4. Mix yogurt and goat cheese. Place red currant jelly on top and twist into a spiral with a wooden skewer. 5. Drizzle French toasts with the remaining honey and serve with plums and red currant dip.