Rashers & Rye Fries

Prep Time

10min

Cook Time

10min

Total Time

20min

Serves

2

Ingredients

  • 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

Method

  • 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.