French Toast with Cottage Cheese
We have had the joy of four generations of kids saying “Yum!” to this breakfast every single time it’s been served.
- 1 egg, lightly beaten
- ¼ cup milk
- Pinch ground allspice
- 2 thick slices sourdough
- 20g butter, for cooking
- 125g Brancourts cottage cheese (Classic, Probiotic or Protein+)
- 2 tablespoons honey
- 2 ripe yellow nectarines or peaches, flesh sliced
- 8 pecan halves, roughly chopped
In a flat open bowl combine the egg, milk and allspice and mix together.
Place the sliced bread into the egg mixture allowing both sides to absorb as much of the mixture as possible. This may take a few minutes and it’s a good idea to rotate the pieces so that they get a good soaking up of the egg mixture.
Place a large frying pan over medium heat. Add butter to the frying pan making sure it is not too hot as this may burn the butter. Swirl the butter around the base of the frying pan. Add the soaked toast and cook for 2 minutes each side and until golden.
In a bowl combine the cottage cheese and honey and stir to just combine the two ingredients – more of a swirl effect.
Serve one piece of toast per person topped with cottage cheese mix, nectarine and pecan nuts.
Note – Bread that is a few days old is perfect for French toast. Alternatively try fruit bread too.