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French toast doesn’t always have to be sweet. This savory version is a great way to switch it up, is packed with fresh flavours and comes with a quick chilli ketchup to kick start your day.
8 slices (2-3cm thick) of a crusty white loaf, preferably 2-3 days old
4 free range eggs
½ cup whole milk, not skim
½ cup cream
2 teaspoons chilli flakes
2 tablespoons spring onions, finely chopped
2 tablespoons coriander, finely chopped
A good pinch of flaky sea salt & freshly ground black pepper
1 ripe avocado, peeled, quartered and sliced thinly.
A handful of fresh coriander leaves for garnish
4 tablespoons ketchup
2 tablespoons chilli sauce (I used Sriracha)
Begin by mixing the ketchup and chilli sauce together and place in a serving bowl to one side.
To a shallow dish, large enough to hold 4 slices, place the eggs, cream, milk and chilli flakes, season well and whisk together. Sprinkle in the chopped coriander & spring onions and whisk again to combined.
Place 4 slices into the mixture and let them soak on one side for 1-2 minutes, turn them over for another minute.
Heat a large frypan, or cast iron skillet to a low-medium heat with a tablespoon of butter and vegetable oil. Lift the prepared slices out of the dish and cook for 3-4 minutes each side until golden and crisp. Place in a warm oven while you repeat the process for the remaining four slices.
Serve with avocado, the chilli ketchup and fresh coriander leaves for garnish.