Whisk the eggs and olive oil in a bowl. In a separate bowl, combine the remaining dry ingredients, ensuring the mixture has thoroughly combined. Grease a small, square microwave-friendly Tupperware – similar square dimensions to a slice of bread, approx. 11 x 11cm / 4.3 x 4.3-in. (Amazon link at the end of the recipe).

Add the whisked egg mixture to the dry mix and combine very well. Pour the mixture into the prepared Tupperware.

Place into the microwave on high for 1 minute 45 seconds, then remove. Turn the Tupperware out upside down and give it a little knock – it will tip out as a solid mass. If it doesn't, slide a knife around the edges. Once cool enough to handle, turn it on its side and slice into 3 thick slices.

To finish the French toast, whisk the eggs well and add in the double cream and cinnamon, whisking well to combine.

Heat a little light olive oil - or butter - (working in batches, one slice at a time) in a non-stick pan. Submerge the slices of bread into the egg mixture and allow to soak for a few seconds. Remove and allow the excess to drip off.

Fry the egg-soaked bread over a moderate heat, pressing the bread down with an egg-lifter to ensure the egg has cooked sufficiently, flipping until browned on both sides. Remove and set aside, repeating the process until all three slices are done.

The SUKRIN sugar alternative syrup has not been included in macros as I assume many readers prefer a savoury French Toast (like me!). If you choose to enjoy this French Toast savoury, simply omit the cinnamon and enjoy it with some reduced-sugar ketchup instead. (I feature a homemade tomato sauce on this site too. Check it out by using the SEARCH facility and typing Fresh Tomato Ketchup)