This tasty, satisfying snack is bursting with great flavours!

Serves 4
Preparation: 10 minutes
Cooking: 5 minutes

 

2 South African peaches or nectarines, pitted and sliced
20g butter
4 slices sourdough or crusty white bread
20g mascarpone or cream cheese
4 slices Parma Ham
1 egg, beaten
100ml milk
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

245g

RI (%) per 100g (recipe)RI (%) per serving
Energy KJ28213833.5%16%
Calories Kcal673303.5%16%
Fat2.4g11.5g3.5%16%
Of which saturates1.2g5.5g6%27%
Carbohydrate8g39g3%15%
Of which Sugars1.8g9g2%10%
Fibre0.7g3.3g3%13%
Protein3.1g15.5g6.5%31%
Salt0.35g1.7g6%29%

Method

  1. 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.
  2. Spread the slices of bread with mascarpone or cream cheese. Top with the Parma Ham and a few peach or nectarine slices.
  3. 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.
  4. 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.


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