It’s time to get cooking with biltong again
I love French toast and when my biltong supplies arrived I had a thought that this classic breakfast/brunch dish would work really well with the addition of biltong. I also have my (rapidly dwindling) packet of Greek oregano bought on the dream island of Symi which I thought would add an extra something special.
I chose a bloomer loaf as the large slices can absorb plenty of the eggy mixture. And I do like my French toast very eggy!
A really simple dish that tastes fabulous and is on your plate in minutes. You have to give it a try.
Biltong and oregano French toast
Makes 2 slices
2 eggs
3 tbsps milk
1 tsp dried oregano
1 large handful biltong, chopped into small pieces
2 slices thick white bread
1 tbsp vegetable oil
Beat the eggs, milk and oregano together throughly, then mix the chopped biltong through it.
Soak your bread thoroughly in the egg mixture, turning it a couple of times.
Heat the oil in a frying pan to a medium heat.
Add the bread and pour any egg mix left over the top so it soaks through.
Fry for about 4 mins on each side until the egg is cooked and it’s nicely browned.
Tastes amazing on its own or would also be good served with bacon or sausage for a more substantial breakfast. Or if you like a bit of sweetness, spread thinly with honey.
A special offer for Eating Covent Garden readers
Calling all biltong lovers living in the UK. A special offer for alleatingcoventgarden.com and The Cook with Biltong Club followers, you can get 20% off any order from the Chichester Biltong Company. Go to www.biltongcompany.co.uk and enter SANDY20 in the code box when you order to claim your discount.
