Treat your family to this decadent Sunday brunch dish from Chef Jason Parsons!
Lemon vanilla French toast with poached egg & peameal bacon
Makes 4 portions
Ingredients:
- 4 thick slices of white bread
- 8 whole eggs
- 1/2 cup milk
- 1 whole lemon (zested and juiced)
- 1/2 vanilla bean seeded (can sub a pinch of vanilla paste or extract)
- 2 tbsp butter
- 8 slices of peameal bacon (grilled)
- 2 cups chopped rhubarb
- 3/4 cup orange juice
- 1/2 cup sugar
- 1/2 cup roughly chopped fresh basil leaves
- 1/2 fresh red chili finely chopped
- 1 tsp pectin
Method:
In a pot mix the rhubarb, orange juice, sugar, fresh basil, chili and pectin. Place on a medium to high burner and simmer until it starts to thicken — this could take up to 30 minutes. Then remove and chill in the fridge.
In a flat casserole dish mix 4 eggs, milk, lemon zest and juice. Place the bread into the mix and soak on one side for one minute, turn over and soak for another minute on the other side.
Melt the butter in a large pan over medium heat. Gently lift the soaked bread and place into the fry pan. Turn the heat up to medium high and brown the French toast on both sides. Then place on a baking tray and finish in a 400F oven for 4 to 5 minutes. Leave it longer if you prefer the toast to have more crunch.
Cut into triangles and divide evenly between 4 plates. Layer the grilled peameal bacon over top and then small spoons of the rhubarb preserve. Lastly, poach the 4 remaining eggs and place on top of the French toast. Serve immediately.
Courtesy Jason Parsons
www.peller.com
@chefparsons