Recipes>Sweetcorn Recipes
Rosie Kellet’s Savoury Sweetcorn French Toast with Cherry Tomato Salsa
by Rosie Kellett from In for Dinner
Serves 6
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.
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In for Dinner
Rosie Kellett
In for Dinner
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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.
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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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Ingredients
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