Hot corncakes with avocado, bacon & basil
Corncakes like these are classic brunch food in Australia. They're also delicious made with shredded chicken and lots of coriander
Lemon French toast with poached plums
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4
Skip to ingredients
- 2 eggsbeaten
- 100ml milk
- zest 1 lemon
- 4 tbsp caster sugar
- 4 slices breador brioche, cut in half diagonally
- 50g butter
- 450g plumshalved and stoned
- 1 tbsp lemon juice
- crème fraîcheor vanilla ice cream, to serve
Nutrition: per serving (without creme fraiche or ice cream)
- kcal331
- fat15g
- saturates8g
- carbs44g
- sugars28g
- fibre2g
- protein8g
- salt0.78glow
Method
step 1
Mix the eggs, milk, lemon zest and 1 tbsp sugar in a shallow dish. Add the bread, then turn in the liquid until well soaked.
step 2
Put 2 tbsp sugar and 25g butter in a frying pan, then heat gently until the sugar has melted. Add the plums, then fry until they are softened and the juice is golden brown, about 5 mins. Add the lemon juice, then heat gently to make a light syrup.
step 3
Heat the remaining butter in a large non- stick frying pan, then add the slices of bread and fry on each side until golden brown. Put two slices on each plate, sprinkle with the remaining sugar, then spoon over the plums and their juices. Serve as they are or with crème fraîche or vanilla ice cream.
