Egg toast with peanut butter and jam

Ingredients:

• 8 slices 2.5 cm thick flat-crust wheat bread
• 1 tbsp. peanut butter with pieces of nuts
• 1 cup raspberry jam
• 2 bananas, thinly sliced ​​at an angle
• 2 cups regular wavy potato chips
• 3 large eggs, beaten
• 2 cups cinnamon-flavored breakfast cereal, placed in a zip-lock bag and crushed by hand
• 110 g butter

Preparation:

1. Spread 4 slices of bread with peanut butter. Spread raspberry jam on the remaining 4 slices. Top the peanut butter-covered bread slices with bananas and mounds of chips. Top with slices of raspberry jam.
2. Place the eggs and crushed cereal in separate shallow bowls. Heat a 12-inch (30 cm) nonstick skillet over medium heat and melt 2 tablespoons (30 g) of butter in it.
   
   Dip the sandwich in the eggs, then in the cinnamon cereal. Press firmly to coat both sides. Repeat with the remaining sandwiches.
3. Over low heat, slowly fry the sandwiches one by one until golden brown, 2–3 minutes per side. Add more butter to the pan as needed. Cut the sandwiches in half diagonally and serve.