- 2 eggs
- 200ml milk
- 4 thick slices Esther’s Gingerbread
- 80g butter, diced
- Lemon Curd
- 4 peeled and chopped feijoa
- 200ml cream, lightly whipped
Selaks Sparkling Berries and Cream Rose
Place eggs into a bowl and lightly whisk. Add milk and whisk to combine. Dip Gingerbread into egg mixture and quickly remove.
Warm an oven tray. Place butter into a large fry pan set over a medium heat. Melt butter and when bubbles subside place Gingerbread slices in batches into fry pan. Cook on both sides until golden brown but with some darker brown patches. Remove from pan onto oven tray and cover with a tea towel.
Arrange on four plates and generously drizzle toast with Lemon Curd. Arrange feijoa on top and accompany with whipped cream.