Dishing up the perfect French Toast from home
With a little help from a friend...
Professional chef and absolute culinary genius Naomi Zavackas (aka Nims) has joined forces with the G&G to bring you some tasty breaky recipes to cook from the comfort of your home.
The only hard part is choosing whether you’re team savoury or sweet…
SAVOURY FRENCH TOAST
4 thick slices of sourdough bread (I prefer rye or wholemeal for this dish, but use what you have on hand)
1 cup of pure cream
1/2 teaspoon of ground nutmeg
A generous knob of butter
1 small fennel bulb,
½ large lemon, juiced and zested
1 tbs extra virgin olive oil, (EVOO)
20 sugar snap peas (5 per person)
1/4 cup of frozen peas
120g tub creme fraiche or sour cream
300g hot smoked salmon
Salt and pepper
1/2 a bunch of dill, picked into pretty sprigs
1/2 a bunch of finely chopped chives
1 lemon, segmented into four wedges
- Bring a small pot of salted water to the boil.
- Top and tail your sugar snap peas. Once your water comes to the boil, “blanche” or cook peas and sugar snap peas until they turn an iridescent green. About 1 minute. Remove them from the hot water and plunge them in a small bowl of iced or fridge cold water to arrest their cooking. Set aside.
- In a bowl big enough to soak your bread one slice at a time, whisk together the eggs, cream and nutmeg with a pinch of salt and 10 grinds of pepper, and set aside.
- Quarter, core and slice your fennel bulb as thin as is possible. Pop those in another bowl with the lemon zest and juice, EVOO, salt and pepper.
- Flake your hot smoked salmon and set aside.
- Put a pan, big enough to accommodate your four slices of bread, on the heat with the generous knob of butter.
- Dip the bread in the egg and cream mix one at a time, pushing on each slice like a sponge, making sure that the bread doesn’t fall apart but the centre has well and truly been kissed by the egg mix.
- Once the butter is melted and bubbling, put the drenched bread slices in the butter on a medium heat and flip once golden brown. About 4 minutes. Cook the other side for 2 more minutes until golden and pop each slice on your favourite plates.
- Dress your dish in this order: Creme fraiche, fennel without the excess dressing, smoked salmon, peas, lemon wedges, dill sprigs, chopped chives and a beautiful drizzle of honey.
To make this gluten free, simply swap out your bread to any GF loaf that you’re currently in love with.
SWEET FRENCH TOAST (vegan)
2 cups of plant based milk (I prefer coconut milk because its higher fat content means less splatters when I’m cooking)
2 dessert spoons of chia seeds
1/2 teaspoon of dried ground turmeric
2 Beurre Bosc pears
1 orange, zested and juice strained
2 limes juiced and zested
2 ripe avocados
3 cups of water
1 1/2 cups of white caster sugar
1 punnet of raspberries (In peak season right now)
- In a bowl big enough to soak your bread one slice at a time, combine the plant based milk and chia seeds with a pinch of salt and allow to sit for 30 minutes to thicken. If like me, you want a faster result, waz it with your hand held or bench top food processor and set aside.
- Peel the pears neatly, leaving the stem intact. Put the water, 1 cup of the sugar, orange zest & strained juice and the turmeric in a small pot. Bring to the boil and simmer until the pears are JUST soft. About 20 minutes. Cut in half and set aside.
- Cut the avocados in half, remove seed and scoop flesh into a small bowl with the remaining sugar, the lime zest & juice and a pinch of salt. Process with a hand held or bench top processor until silky smooth and set aside.
- Put a pan, big enough to accommodate your four slices of bread, on the heat with the generous glug of your preferred cooking oil – enough to JUST cover the bottom of your pan.
- Dip the bread in the chia milk mix one at a time, pushing on each slice like a sponge, making sure that the bread doesn’t fall apart but the centre has well and truly been kissed by the mix.
- Once the oil is hot, put the drenched bread slices in the pan on a medium heat and flip once golden brown. About 4 minutes. Cook the other side for 2 more minutes until golden and pop each slice on your favourite plates.
- Dress in this order: Avocado lime fluff, half pear, raspberries, side of maple and a little dust of icing sugar.
I use caster sugar in these recipes so that the colour is clean, if you want to use other sugars, bear in mind that your colour won’t be as true or as bright. If you’re wanting to use a liquid sugar like maple syrup with the avocado, your end result will be less “dollop” and more “sauce”.
To make this gluten free, simply swap out your bread to any gf loaf that you’re currently in love with.
Huge thank you to Nims for contributing these insanely delicious French Toast recipes. Which are you trying first?