30 May 2010

MANGO FRENCH TOAST

I served this French toast this morning to Robert Oliver, author of Me'a Kai. Perfect for breakfast, which we ate on our deck, overlooking the sparkling Pacific Ocean.

• 6 slices day-old sourdough bread
• 3 eggs, beaten
• 150mls milk
• pinch of salt
• 3 tablespoons light oil
• 3 tablespoons butter
• 2 small ripe mangos, peeled and sliced
• 1/2 cup yogurt
• 3 tablespoons runny local honey
• 6 mint leaves shredded

Beat the eggs, milk and salt together. Heat a heavy frypan and add the oil and butter. When it is melted and has reached a medium heat, dip the slices of bread in the egg and milk mixture so they are thoroughly soaked. Place them in the pan (you may have to do this in two batches) and cook over a gentle heat until crisp and golden. Turn and cook on the other side.

Place two slices of toast on each plate. Top with a few mango slices, spoon over the yogurt, drizzle with honey and top with fresh shredded mint. Serve at once. Serves 3.