Rosie Kellet’s Savoury Sweetcorn French Toast with Cherry Tomato Salsa
Blending sweetcorn into the batter adds a creaminess to this savoury French toast dish, that is perfectly balanced with the acidity of the herby cherry tomato salsa. As seen on Sunday Brunch.
Introduction
Savoury will always win over sweet for me, but no more so than in a French toast recipe. This version is creamy, substantial, has an acidic hit from the salsa and – like all the best things – is topped with a shower of grated cheese. This is one of my favourite savoury breakfasts and is a great crowd-pleaser. I have to credit Stacey O’Gorman as the inspiration for this recipe – it was one of her regular lunch creations for the Meringue Girls team and I have been trying to do it justice ever since she moved back to New Zealand.
Ingredients
| For the salsa: | |
|---|---|
| 300g | cherry tomatoes, finely diced |
| ½ | red onion, finely diced |
| juice of 1 lime | |
| a bunch of | soft herbs: coriander, flat-leaf parsley or dill, or a mix of all three, roughly chopped |
| 1 | green chilli, finely diced, including the seeds if you like a kick |
| a glug of | extra virgin olive oil |
| a good pinch of flaky sea salt and a grind of black pepper | |
| For the French toast: | |
| 6 | eggs |
| 1 small tin of | sweetcorn (165g drained weight) |
| 1 tsp | sea salt |
| ½ tsp | black pepper |
| ½ tsp | smoked paprika |
| 6 slices of | thick-cut white bread (use gluten-free bread to keep this recipe GF) |
| butter, for frying | |
| 50g | strong Cheddar cheese, grated |
| hot sauce (optional) |
Essential kit
You will need a stick blender.
Method
Make the salsa first, by combining all the ingredients in a bowl and setting it to one side to marinate.
Crack all the eggs into a large bowl, and add the drained sweetcorn, salt, pepper and paprika. Blend the mixture with a stick blender until silky and smooth.
Submerge each slice of bread in the batter to coat.
Heat a little butter in a frying pan over a medium heat and fry each slice of bread until golden brown and crisp on both sides, adding more butter to the pan when needed.
Serve each slice with a little grated Cheddar, a generous helping of salsa and perhaps some hot sauce on the side.
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