Home
Recipes
Starters & Light meals

Burrata, blood orange and grape salad

Cheese recipes

Burrata, blood orange and grape salad

Brioche with baked Camembert

Bread recipes

Brioche with baked Camembert

45 minutes

Beetroot gravadlax

Beetroot recipes

Beetroot gravadlax

Gourmet meat and cheese platter

Cheese recipes

Gourmet meat and cheese platter

40 minutes

Nuke-it noodle bowl

Chicken breast

Nuke-it noodle bowl

4–5 minutes

Sorghum balls

Grain recipes

Sorghum balls

1 hour 20 minutes

Masala mussels

Bread recipes

Masala mussels

15 minutes

Onion chickpea bhajis

Fakeaway recipes

Onion chickpea bhajis

Fish bread

Bread recipes

Fish bread

20 minutes

Monte Cristo tray bake

Sandwich recipes

Monte Cristo tray bake

35 minutes

Braaibroodjie club sandwich

Avocado recipes

Braaibroodjie club sandwich

15 minutes

Sourdough French toast

Breakfast recipes

Sourdough French toast

15 minutes

Load more

Sourdough French toast

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

4 free-range eggs
1⁄4 cup cream
50 g Parmesan, finely grated
sea salt and freshly ground black pepper, to taste
1 T canola oil
4 slices sourdough or ciabatta
250 g streaky bacon
butter, for serving
blueberries, for serving
maple syrup, for serving

Method

1. Whisk together the eggs and cream, then add the Parmesan and season. Heat the canola oil in a pan over a medium heat, then dip each piece of bread into the egg mixture. Fry until golden brown on both sides, about 7–10 minutes per slice.

2. Meanwhile, fry the bacon until crispy. Serve the French toast hot with the bacon, butter and extra Parmesan, plus blueberries and maple syrup.

Find more French toast recipes here.

Photography: Jan Ras
Food assistant: Bianca Strydom