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Tex Mex French Toast

OVERALL time: 45 mins

Tex Mex French Toast

Breakfast with a spicy twist! So good you can make it any time of the day!

breakfast |
bacon |

Choose measurements conversions

Number of servings

ingredients

For the spicy bacon
  • 8 slices streaky bacon
  • Cape Herb and Spice Taco Spice
For the salsa
  • 1 large red pepper, finely diced
  • 1 large tomato, diced (or use a handful of cherry tomatoes)
  • 0.25 finely diced red onion
  • Handful coriander leaves, roughly chopped
  • 1 whole lime zest & juice
  • Cape Herb and Spice Atlantic Sea Salt
For the french toast
  • 4 XL free-range eggs
  • 250 ml full cream milk
  • 2 tsp Cape Herb and Spice Taco Spice
  • 8 medium slices sourdough bread or hearty farm loaf, preferably a day old
To serve
  • 100 g feta cheese, crumbled
  • 200 ml plain yoghurt
For cooking
  • olive oil
To season
  • Cape Herb and Spice Salt & Pepper

THIS IS WHAT YOU WILL NEED TO DO

PREP TIME: 15 mins | COOKING TIME: 30 mins

For the bacon:
Preheat oven to 180˚C. 
Place bacon on a baking tray and sprinkle with Cape Herb & Spice Taco Spice. 
Rub the spice mix into all the slices. 
Transfer to the oven and bake for 15 - 20 minutes until crispy. 
Drain on paper towel.
Once cool, chop into chunky pieces and set aside until serving. 

For the salsa:
Fry the diced red pepper in a little olive oil until tender. 
Allow to cool and then mix with the rest of the salsa ingredients in a bowl. 
Season lightly with Cape Herb & Spice Sea Salt.
Set aside until serving. 

For the French toast:
Beat eggs and milk together in a shallow bowl. 
Season the mixture with Cape Herb & Spice Taco Spice. 
Add the sliced sourdough.
Flip the slices so they soak the custard mixture up from both sides. 
Heat a little drizzle of olive oil in a large non-stick frying pan over medium heat. 
Working in batches, add a few slices of the soaked sourdough and cook until golden brown on both sides. 
Keep French toast warm in the oven while completing all the batches. 

To serve:
Plate a slice or two of French toast. 
Top with a swish of yoghurt. 
Spoon on some salsa and sprinkle over the spicy bacon. 
Finish with feta, serve with lime wedges and enjoy! 

Choose measurements conversions

ingredients

For the spicy bacon
  • 8 slices streaky bacon
  • Cape Herb and Spice Taco Spice
For the salsa
  • 1 large red pepper, finely diced
  • 1 large tomato, diced (or use a handful of cherry tomatoes)
  • 0.25 finely diced red onion
  • Handful coriander leaves, roughly chopped
  • 1 whole lime zest & juice
  • Cape Herb and Spice Atlantic Sea Salt
For the french toast
  • 4 XL free-range eggs
  • 250 ml full cream milk
  • 2 tsp Cape Herb and Spice Taco Spice
  • 8 medium slices sourdough bread or hearty farm loaf, preferably a day old
To serve
  • 100 g feta cheese, crumbled
  • 200 ml plain yoghurt
For cooking
  • olive oil
To season
  • Cape Herb and Spice Salt & Pepper

Number of servings

THIS IS WHAT YOU WILL NEED TO DO

PREP TIME: 15 mins | COOKING TIME: 30 mins

For the bacon:
Preheat oven to 180˚C. 
Place bacon on a baking tray and sprinkle with Cape Herb & Spice Taco Spice. 
Rub the spice mix into all the slices. 
Transfer to the oven and bake for 15 - 20 minutes until crispy. 
Drain on paper towel.
Once cool, chop into chunky pieces and set aside until serving. 

For the salsa:
Fry the diced red pepper in a little olive oil until tender. 
Allow to cool and then mix with the rest of the salsa ingredients in a bowl. 
Season lightly with Cape Herb & Spice Sea Salt.
Set aside until serving. 

For the French toast:
Beat eggs and milk together in a shallow bowl. 
Season the mixture with Cape Herb & Spice Taco Spice. 
Add the sliced sourdough.
Flip the slices so they soak the custard mixture up from both sides. 
Heat a little drizzle of olive oil in a large non-stick frying pan over medium heat. 
Working in batches, add a few slices of the soaked sourdough and cook until golden brown on both sides. 
Keep French toast warm in the oven while completing all the batches. 

To serve:
Plate a slice or two of French toast. 
Top with a swish of yoghurt. 
Spoon on some salsa and sprinkle over the spicy bacon. 
Finish with feta, serve with lime wedges and enjoy! 

Gallery

Products used in this recipe

Salt & Pepper

Salt & Pepper
Taco Spice

Taco Spice
Atlantic Sea Salt

Atlantic Sea Salt

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