Main Meals Archives

Chicken recipes

Iraqi spiced chicken and rice

Approximately 6 hours

Bacon recipes

Polenta Porridge

1 hour

Avocado recipes

Guacamole tagliatelle

10 minutes

Avocado recipes

Nachos with cheese sauce and jalapeños

30 minutes

Asian recipes

Pork bánh mì sandwich

5 minutes

Avocado recipes

Barley “buddha” bowls

50 minutes

French toast doorstops with garlicky creamed corn

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

For the French toast

4 free-range eggs
1½ cups cream or milk
Sea salt and freshly ground black pepper, to taste
4 T butter
4 thick slices stale white bread

For the creamed corn:

6 cobs sweetcorn, blanched
2 T butter
5 cloves garlic, finely chopped
1 cup cream
Sea salt and freshly ground black pepper, to taste
4 T Parmesan, finely grated

Method

Whisk together the eggs, cream or milk and a little salt and pepper in a bowl.
Heat 1 T butter in a nonstick frying pan over a medium heat. Soak 1 slice bread in the egg mixture. Place into the pan and cook until golden, then turn and cook the other side. Repeat with the remaining
butter and bread.
To make the creamed corn, place the corn directly over a gas flame and char all over, or boil until tender. Cut the corn off the cobs. Heat the butter in a pan over a medium heat. Add the garlic and cook for 1 minute. Add the cream and corn and cook for 5–10 minutes until soft. Season to taste.
Serve the corn on the French toast with a sprinkle of Parmesan.

Cook's note: The best thing slice sliced bread is stale sliced bread made into French toast doorstops - or save it to make croutons or bread-and-butter pudding.

Browse more French toast recipes here.

Spinach lasagne

Charred blood orange and mozzarella salad

Easy winter veg “tarte tatin”

Iraqi spiced chicken and rice

Polenta Porridge

Guacamole tagliatelle

Nachos with cheese sauce and jalapeños

Pork bánh mì sandwich

Barley “buddha” bowls

Braised duck leg with orange and tomato citrus gremolata

Rib-eye with café de Paris butter

Lamb shanks with buttery roast fennel and baby carrots

Roast chicken with lemon panko breadcrumbs and kale chips

Barley risotto with beef broth and Parmesan rind

French toast doorstops with garlicky creamed corn

French toast doorstops with garlicky creamed corn

Ingredients

Method