SIMONE’S FRENCH TOAST
We walked kilometers through London (with incredibly nice spring weather, that’s for sure). Every diehard in her brand new extremely Instagrammable velvet loafers, I was a bit more comfortable in my old trusty Bobby’s. That I am a terrible judge of time, I should have kept to myself for my lovely colleague. Our brunch reservation was scheduled for eleven o'clock, it was now a quarter to eleven and we weren't even halfway. ETA 11:20; too late then. Now, of course, that was not the end of the world, because I have since filled a little book with favorite spots in London. And so we ended up with growling stomachs and blisters on our heels at the Australian Lantana, where the atmosphere is just as relaxed and cozy as Down Under and where the choice is huge. Everyone didn’t even need to look at the menu and went for the Cinnamon French Toast with poached pear, crème fraîche, and candied pecans. I went for the Grilled Kale Bread with a poached egg, halloumi, smashed avocado, and chili jam. Guys, what a feast.
To pretend you were there a bit, today for you a recipe to get through this gray day. Promise me you’ll book a ticket like crazy to taste the real deal at Lantana?
French toast, wentelteefjes, lost or won bread, klakkaards, klakoars or fried bokes for two people
4 thick slices of old bread (whatever you have at home but yes, brioche is just the best)
3 beaten eggs
splash of buttermilk
1 tsp cinnamon
1/2 tsp cardamom
knob of butter
2 tablespoons of full-fat Greek yogurt
handful of pecans
1 pear
Preparation method:
1. Put the beaten eggs, buttermilk, and cinnamon in a large bowl. Add the slices of bread and let it sit for at least ten minutes.
2. In the meantime, heat a large frying pan and toast the pecans. Set them aside.
3. Peel the pear and cut it into wedges.
4. Take the pan and heat a piece of butter, add the pear and cardamom and cook for ten minutes over medium heat.
5. Add a small splash of maple syrup to the pear so it starts to caramelize.
6. Place the pear wedges on a plate and set aside.
7. Heat the frying pan again, add the butter and fry the slices of bread until golden brown.
8. Serve the warm French toast together with a tablespoon of Greek yogurt, the pears, and the warm pecans.
9. Is your loved one a sweet tooth? Drizzle your klakkaards with some extra maple syrup.
Elkie, when are we going again?
