Enjoy a delicious breakfast with honey and tamarillos!
- 3/4 cup fresh or UHT cream
- 2 eggs
- 1/2–3/4 French bread stick
- 1/2 cup orange juice
- 2 tablespoons honey
- pinch ground cinnamon
- 4 large tamarillos, peeled
- 4 rashers bacon
Whisk the cream and eggs well. Slice the bread into 2.5cm rounds and arrange in a single layer in a wide, shallow casserole. Pour the egg mixture over to cover evenly. Cover and refrigerate for several hours, if possible, to allow the bread to soak up the cream mixture. Heat the orange juice, honey and cinnamon until warm. Halve the tamarillos lengthwise. Add to the juice mixture and place on a low heat to warm through. Pan-fry the bacon until crisp and place aside. Fry the rounds of bread until golden on both sides. Add a little tablespread if the bread begins to stick. Divide the bread and bacon between four serving plates and add the tamarillos and sauce. Serve immediately for breakfast or brunch.
Extracted with permission from Jan Bilton’s Tamarillo Cookbook, RRP $20.00. Available from all good bookstores or online at janbilton.co.nz
Published and distributed by Irvine Holt Enterprises Limited.