Rashers & Rye Fries

Eskort Rashers & Rye Fries

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Cook Time


Total Time





  • 1 pack Eskort BBQ Pork Rashers
  • 4 slices rye bread
  • 2 eggs
  • 60 ml (¼ C) coconut milk
  • 5 ml (1 t) vanilla
  • 45 ml (3 T) oil
  • 15 ml (1 T) butter
  • 125 ml (½ C) yoghurt
  • 125 ml (½ C) custard
  • 125 ml (½ C) fresh berries


  • Place rashers on a greased baking tray and bake in the oven at 180°C.
  • Slice rye bread into fingers.
  • In a flat bowl, beat egg, coconut milk and vanilla.
  • Heat the oil and butter in a frying pan.
  • Dip rye fingers into the egg mixture until evenly coated and fry until golden.
  • Allow fried rye fingers to cool before packing them for the next day.
  • Fold the yoghurt and custard together and pack separately.
  • Pack the berries separately.

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