What could be better than this yummy eggy-bread breakfast, topped with luscious South African plums and peaches? Sunshine guaranteed!

Serves 4
Preparation time: 10 minutes
Cooking time: 10 minutes
Suitable for vegetarians              

 

4 South African plums
2 South African peaches or nectarines
20g caster sugar
4 thick slices white bread
1 large egg
150ml semi-skimmed milk
1tsp vanilla extract
20g butter
Icing sugar, for sprinkling



 Per 100g (recipe)Per serving 234gRI (%) per 100g (recipe)RI (%) per serving
Energy KJ47911206%13%
Calories Kcal1142666%13%
Fat3.1g7.2g4%10%
Of which saturates1.4g3.4g7%17%
Carbohydrate17g40g7%15%
Of which Sugars8.4g20g9%22%
Fibre1.8g4.1g7%16%
Protein3.6g8.4g7%17%
Salt0.27g0.64g5%11%

  1. Halve, pit and slice the plums and peaches or nectarines. Put them into a saucepan with the sugar and 100ml water. Simmer for 8-10 minutes, until just tender.
  2. Meanwhile, cut each slice of bread in half diagonally. In a large shallow dish, beat together the egg, milk and vanilla extract. Add the pieces of bread and leave them for about 5 minutes, turning them over once so that each side gets a good soaking.
  3. Heat the butter in a large non-stick frying pan. Add the soaked bread and cook it gently for about 1-2 minutes per side, until golden brown. Share between 4 warm serving plates and spoon the fruit on top. Serve, sprinkled with a little icing sugar.

Cook’s tips: In this recipe you can make the most of bread, brioche or panettone that needs using up to avoid waste. In fact, it helps if the bread is 2-3 days old, as its drier texture soaks up more of the liquid.


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