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Rosie Kellet’s Savoury Sweetcorn French Toast with Cherry Tomato Salsa
From the book
In for Dinner
Make easy and delicious meals that are worth sharing with others
Using seasonal and nourishing ingredients that wont break the budget
Enjoy an array of sweet and savoury recipes made for beginner cooks and experienced chefs alike
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Introduction from Rosie Kellett
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
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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