There’s no need to hurry when you’ve got a full stack of Coconut Curry French Toast on your plate. Inspired by Indian cuisine, this breakfast fusion recipe is a savory dish with a little bit of spice. Soak a few thick slices of sourdough bread in a mixture of coconut kefir, curry powder, sugar, salt, paprika, cayenne pepper, and egg. It’s our coconut kefir that offsets the heat of the curry so that the dish is perfectly balanced. Curry is a blend of fragrant spices like turmeric, cumin, coriander, and chili pepper, many of which have potent anti-inflammatory properties. Cook each slice in medium heat until it reaches a golden brown hue. Place a poached egg on top of your stack and sprinkle curry powder, lime zest, and fresh parsley on top for stunning presentation. You and your brunch crew will go nuts for this dish.
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- 4 slices thick bread, sourdough is a great choice
- 1 egg
- 1 cup
- 1/2 cup coconut milk (canned)
- 2 tsp curry powder
- 2 tsp sugar
- 1 tsp salt
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- 1 tbsp butter
- poached egg, topping
- fresh parsley, topping
- In a large bowl, vigorously whisk together the coconut cream kefir, coconut milk, curry powder, sugar, salt, paprika, cayenne pepper, and egg.
- Arrange your bread in a shallow, rectangular dish and pour your wet mixture over the bread. Let set for 5 minutes, then turn the bread over to soak the other side.
- In a medium-hot pan melt butter and place the soaked bread on the buttered pan. Cook till golden on one side and flip.
- Once cooked, place on a plate and top with a poached egg, fresh parsley, lime zest, and a sprinkle of curry powder.