Tropical French Toast With Pineapple & Lemongrass Salsa

Posted on
in Recipes, Breakfast

Tropical French Toast With Pineapple & Lemongrass Salsa

Posted on
in Recipes, Breakfast

Tropical French toast with pineapple & lemongrass salsa

Topping

¼ cup of macadamia nuts, roughly chopped
2 tablespoons coconut flakes

Pineapple salsa

¼ pineapple, rind and sharp bits cut off and diced into small pieces
1 x 10cm stalk of lemongrass
1 tsp lime rind
2 tbsp lime juice
3-4 tbsp brown sugar
½ – 1 tsp fresh chilli, chopped, or ⅛ – ¼ tsp sambel olek (optional)
tiny pinch of salt

French toastThis tangy breakfast is comfort food with a twist. Surprisingly light, it is a dish best made on a lazy Sunday, or when the feeling of summer days and swaying gently in hammocks needs evoking.

Tropical French toast with pineapple & lemongrass salsa

Topping

¼ cup of macadamia nuts, roughly chopped
2 tablespoons coconut flakes

Pineapple salsa

¼ pineapple, rind and sharp bits cut off and diced into small pieces
1 x 10cm stalk of lemongrass
1 tsp lime rind
2 tbsp lime juice
3-4 tbsp brown sugar
½ – 1 tsp fresh chilli, chopped, or ⅛ – ¼ tsp sambel olek (optional)
tiny pinch of salt

French toast

4 slices of your favourite bread
1 egg*
½ cup coconut cream
pinch of ground cardamom
coconut  or olive oil

* to make it vegan, grind 1 tbsp chia seeds and stir into the coconut milk, leaving to sit for around 10 minutes. Stir again before dipping in the bread

4 slices of your favourite bread
1 egg*
½ cup coconut cream
pinch of ground cardamom
coconut  or olive oil

* to make it vegan, grind 1 tbsp chia seeds and stir into the coconut milk, leaving to sit for around 10 minutes. Stir again before dipping in the bread

To make the topping

Heat a small fry pan and dry roast the macadamia nuts and coconut flakes separately. Set aside

To make the salsa

Cut the lemongrass stalk into pieces and smash in a mortar & pestle (or with a knife handle). Place in a cup, pour ½ cup of boiling water over them and allow to sit for 10 or so minutes

In a dry pan, sauté the pineapple chunks until they start to caramelise

Meanwhile, strain the lemongrass pulp from the water then add the lime juice, rind, brown sugar, salt and chilli (if using) to the infused water.

Add this to the semi-caramelised pineapple and, on a high heat, cook until the sauce reduces and thickens very slightly – this takes around 5 minutes

Taste and sweeten with more brown sugar, if desired

To make the toast

Put the coconut cream into a flat bowl that the bread can be dipped into. Add the cardamom and beat in the egg (or ground chia seeds*)

Heat 1 tbsp coconut oil or olive oil in a frypan

Dip your bread in the batter and coat well on each side, leaving it to soak for 30 seconds before placing in the hot pan. Cook each piece until golden

Simply place the toast on your plate, spoon the warm salsa over the toast and sprinkle with the toasted macadamias and coconut.