This tasty, satisfying snack is bursting with great flavours!
Preparation: 10 minutes
Cooking: 5 minutes
2 South African peaches or nectarines, pitted and sliced
4 slices sourdough or crusty white bread
20g mascarpone or cream cheese
4 slices Parma Ham
1 egg, beaten
Salt and freshly ground black pepper
¼ cucumber, very finely chopped
1 small red onion, very finely chopped
Few drops of red or white wine vinegar
|Per 100g (recipe)||Per serving|
|RI (%) per 100g (recipe)||RI (%) per serving|
|Of which saturates||1.2g||5.5g||6%||27%|
|Of which Sugars||1.8g||9g||2%||10%|
- Put about three-quarters of the peach or nectarine slices into a large frying pan with 1 teaspoon of butter. Fry gently for 3-4 minutes, until the fruit has softened slightly. Tip them out onto a plate and wipe the pan clean.
- Spread the slices of bread with mascarpone or cream cheese. Top with the Parma Ham and a few peach or nectarine slices.
- Beat the egg and milk together in a shallow bowl and season with a little salt and pepper. Carefully dip in each slice of bread, allowing a moment or two for the egg mixture to soak in.
- Melt the remaining butter in the frying pan. Cooking one or two at a time, fry gently for about 1-2 minutes each. Meanwhile, finely chop the remaining peach or nectarine slices and mix them with the cucumber and red onion. Season and add a few drops of vinegar. Serve with the French toast.
Cook’s tip: This is a great recipe for using up bread that’s a day or two past its best, as the drier texture soaks up the egg mixture beautifully.