SASKO French Toast with Fish Cake and Poached Egg
(13 Aug 2019)

SASKO French Toast with Fish Cake and Poached Egg 
SASKO French Toast with Fish Cake and Poached Egg
 
Recipe by Jenny Morris


French Toast
2 Eggs

½ Cup Milk
½ Cup Cream
1 Tbsp Chopped coriander finely chopped
¼ tsp Paprika
¼ tsp Ground cumin
Salt & pepper, to taste
6 slices SASKO white bread

Using a teacup or metal cutter, cut out a circle from each slice of bread.
Butter or olive oil for frying.


Beat together all the ingredients in bowl.
Heat a frying pan and place a little oil and butter into the pan.
Soak the bread in the egg mixture and fry on both sides till golden brown.
Serve Topped with a fish cake, poached eggs a fresh lemon cheek.


The Fish Cake:
1 X 400g can Lucky Star pilchards in chilli sauce drained
2 Tbsp Chopped Coriander
1 Tbsp Chopped parsley
2 tsp Lemon zest
Spring onions with tops finely chopped
1 fat clove Garlic, finely crushed
1  3/4 Cup Cold mashed potato
Salt and pepper to taste

Remove the bones from pilchards 
Mash bones finely and add back it to mixture, they are full of calcium.
Mash the pilchards together with all the ingredients
Shape into 6 fish cakes
Dust the fish cakes with SASKO Cake Flour and then roll in the egg whites 
Heat a little butter and oil in a frying pan and fry till golden on both sides.
Drain on paper towels and serve.

Assembly
Place the French toast down on a warm plate, top with fish cake followed by the poached egg
Garnish
Micro herbs

 

 

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