Hello my Gorgeous bunch! I hope you’ve all had the best week! Mines been super busy but I can’t wait for Sheffield Vegan Festival on Sunday! I’ve got lots of chocolates, cheesecakes, pies, tarts, bars, Bakewell slices and battenbergs ready!! Excited to see what you all think!! See you Sunday!!
Today I’m sharing my new favourite french toast recipe and its savoury!! Honestly magical! Waaaaay better than sweet!! Don’t forget to tag me in your recreations!!
Ingredients – serves three
110g full fat live yoghurt
10g basil, finely chopped
half a lemon, juiced
50g sundried tomatores, finely chopped
3 large slices of sourdough
salt and pepper
60g chorizo, sliced
3 poached eggs
3 handfuls of rocket
Mix the dip ingredients together in a bowl and pop to one side.
Place a pan over a medium heat and gently fry the chorizo to release the juices and turn slightly golden.
Pour the chorizo and juices inot a small bowl and pop to one side.
Whisk the eggs in a large shallow bowl with a pinch of salt and pepper.
Drizzle half a tbsp of olive oil in the frying pan and pop back over a medium heat.
Dip the slices of bread in the egg mix, coating each side and then pop in the pan.
Cook the bread on each side until golden.
Pop one slice of the eggy bread on each plate.
Spread over the dip and top with the chorizo slices, juices and one poached egg each. Serve with rocket.