Recipe for Baked cottage cheese french toast with a courgette and corn salsa
Serves six as a light breakfast, or three hungry people for lunch
Timings may need a bit of perfecting according to the ferocity of your oven (definitely reduce the temperature if you are using a fan oven). The finished toast should be golden and slightly crisp on the outside, and still moist in the middle. Serve with spicy tomato relish, or just good ‘ol ketchup.
For the eggy bread
6 slices of granary bread
4 medium eggs
1 cup of cottage cheese (a 230g tub)
Salt and pepper
Olive oil
For the salsa
Kernels from two cobs of fresh sweetcorn
3 courgette (zucchini), cut into small cubes
3 spring onions, finely sliced
1 green chilli, finely chopped
1 tsp cumin
1 Tbsp olive oil
Small bunch fresh coriander, roughly chopped
Salt and pepper
Use a blender to mix the cottage cheese and eggs together until you get a smooth, pale yellow liquid. Season with salt and pepper.
Place the bread into a shallow dish and pour over the egg mixture. Leave in the fridge while the bread soaks up the liquid.
Twenty minutes before you are ready to eat, spray a baking sheet with olive oil and place in the oven. Preheat the oven to 180 C, 350 F.
Place the slices of bread onto the preheated tray and put them into the oven. Set the timer for 5 minutes (you can get on with cooking the salsa while the toast is in the oven). After 5 minutes are up, turn the bread (a sharp fish slice is useful). Return the bread to the oven and set the timer for another 5 minutes.
Heat the tablespoon of olive oil in a deep-sided frying pan or skillet. Add the sweetcorn, courgette, chilli and spring onion to the pan and cook for five minutes, stirring the veg continuously. Add the cumin, salt and pepper and stir well. Add the chopped coriander.
Serve the bread topped with the salsa.
Timings may need a bit of perfecting according to the ferocity of your oven (definitely reduce the temperature if you are using a fan oven). The finished toast should be golden and slightly crisp on the outside, and still moist in the middle. Serve with spicy tomato relish, or just good ‘ol ketchup.
For the eggy bread
6 slices of granary bread
4 medium eggs
1 cup of cottage cheese (a 230g tub)
Salt and pepper
Olive oil
For the salsa
Kernels from two cobs of fresh sweetcorn
3 courgette (zucchini), cut into small cubes
3 spring onions, finely sliced
1 green chilli, finely chopped
1 tsp cumin
1 Tbsp olive oil
Small bunch fresh coriander, roughly chopped
Salt and pepper
Use a blender to mix the cottage cheese and eggs together until you get a smooth, pale yellow liquid. Season with salt and pepper.
Place the bread into a shallow dish and pour over the egg mixture. Leave in the fridge while the bread soaks up the liquid.
Twenty minutes before you are ready to eat, spray a baking sheet with olive oil and place in the oven. Preheat the oven to 180 C, 350 F.
Place the slices of bread onto the preheated tray and put them into the oven. Set the timer for 5 minutes (you can get on with cooking the salsa while the toast is in the oven). After 5 minutes are up, turn the bread (a sharp fish slice is useful). Return the bread to the oven and set the timer for another 5 minutes.
Heat the tablespoon of olive oil in a deep-sided frying pan or skillet. Add the sweetcorn, courgette, chilli and spring onion to the pan and cook for five minutes, stirring the veg continuously. Add the cumin, salt and pepper and stir well. Add the chopped coriander.
Serve the bread topped with the salsa.