French Toast Stack with Bacon, Avocado and Feta
This dish combines a bit of crunch, some saltiness, creamy avo and golden fried ‘bread’, the perfect combo for a breakfast treat.
- Makes : 4 |
- Difficulty: a little effort
- Prep Time : 20 mins |
- Cook Time : 20 mins
¼ C (60 ml) coconut flour
2 Tbsp (30 ml) almond flour
1 Tbsp (15 ml) baking powder
pinch of salt
¼ C (60 ml) cream
1 tsp (5 ml) vanilla extract
6 Tbsp (90 ml) coconut oil, melted
a drop of liquid sweetener
8 slices of coconut bread
4 eggs, whisked
olive oil , for frying
200 g streaky bacon, cooked
2 small avocados, sliced
150 g feta, crumbled
Preheat the oven to 200 °C.
Spray a loaf tin with some non-stick cooking spray.
Whisk all of the ingredients together until smooth. Pour the mixture into the greased tin and bake for 15 minutes. Test by inserting a skewer into the centre of the loaf, if it comes out clean the bread is done. Let the loaf cool for 10 minutes in the tin and then turn out on to a cooling rack and allow to cool completely. Once cooled, cut into slices for the French toast.
Heat a pan over medium heat and add a splash of olive or coconut oil.
Dip each slice into the whisked egg and place into the heated pan. Fry the bread for 1-2 minutes per side until golden.
Form the ingredients into a stack – starting with a slice of fried bread topped with a layer of bacon, and then avo and feta. Garnish with watercress on top.
TIP: You can turn this dish into a sweet version by replacing the bacon filling with some melted butter, a bit of yoghurt, honey (if using) and sliced fruit.