French toast should be made from thick slices of good-quality white bread. The cream style sweetcorn thickens as the batter is cooked, creating a custardy centre with crisp edges. Serve them topped with smashed avo and bacon. A joyful and substantial Mexican /French fusion brunch.
Equipment
- Le Creuset non stick fry pan
Ingredients
For the French toast:
- 4 thick slices white bread
- 4 Woodland Free Range Eggs
- ¼ cup Anchor milk
- pinch of smoked paprika
- pinch of salt
- ½ cup Mainland cheddar cheese grated
- 300 g tin creamed style sweet corn
- 2 tbsp Olivado extra virgin olive oil
- 2 tbsp butter
For the smashed avo:
- 1 NZ Avocado
- 1 lime juice only
- 1 pinch of smoked paprika
- 1 handful of Superb Herb Coriander chopped
- 8-12 rashers streaky bacon
- Extra coriander for garnish
- Extra lime wedges to serve
Instructions
- In a bowl, mix together the eggs, milk, smoked paprika, salt, cheddar and creamed corn.
- Soak the bread in the egg mixture for at least 5 minutes until fully soaked and coated.
- In a fry pan over a medium heat, melt a knob of butter. Fry the sweet corn French toast for 2-3 minutes on each side or until golden and cooked through.
- In a separate pan over a high heat, fry off the bacon until golden with a drizzle of extra virgin olive oil.
- With a fork, smash the avocado with the lime juice, coriander, a little salt and paprika.
- On a beautiful serving plate, stack the French toast, avo smash and bacon. Top with coriander. Serve with lime wedges. Devour!