There’s no need to go out when you can have a decadent breakfast right at home! This loaded roht French toast is a special treat for the whole family.

SERVES 4 // COOKING TIME 1 hour 40 min

INGREDIENTS
For the roht
3 cups flour
¾ cup sugar
1 tsp bicarbonate of soda
1 tsp salt
1½ tsp ground cardamom
½ cup melted butter
½ cup warm milk
10 g instant dry yeast
1 egg, beaten
For the fig compote
200 g figs, quartered
2 tbsp orange zest
1 cinnamon stick
1 tbsp red-wine vinegar
⅓  cup sugar
¼ cup water
For the yoghurt
1 cup double-cream yoghurt
3 tbsp honey
1 tsp ground cardamom
To assemble
4 eggs
⅓  cup milk
½ tsp cinnamon
½ tsp ground cardamom

METHOD
For the roht
1. Mix the flour, sugar, bicarb, salt and cardamom.
2. In a separate bowl, whisk the butter, milk and yeast together. Add the egg and whisk until fully combined.
3. Make a well in the centre of the dry ingredients and add the yeast mixture. Mix until a sticky dough forms.
4. Knead for 3–4 minutes, and then proof in an oiled bowl for 1 hour, until doubled in size.
5. Preheat oven to 200ºC and line baking trays.
6. Divide the dough into eight and roll into round loaves that are about 7 mm thick. Arrange on trays and set aside for 15 minutes.
7. Bake for 10 minutes, until golden brown.
For the fig compote
1. Add all the ingredients to a pot over medium heat.
2. Bring to the boil for 5 minutes, then lower the heat and simmer for 15–20 minutes, until the figs are soft and the syrup has reduced.
For the yoghurt
1. Mix ingredients together.
To assemble
1. Whisk the ingredients together. Heat some vegetable oil in a pan over low-medium.
2. Soak each piece of roht in the egg mixture for 15–20 seconds. Fry for 1–2 minutes on each side.
3. Dollop with yoghurt and fig compote to serve.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Leftover fig compote? Use it to top these healthy coconut cakes.

The post Loaded roht French toast with fig compote appeared first on MyKitchen.

You will never want to have your eggs any other way once you’ve tried these flavourful Greek poached eggs with herb pesto and roasted red pepper sauce.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
For the roasted red pepper sauce
2 red peppers, halved and seeded
2 tomatoes, quartered
1 garlic clove, crushed
1 tbsp olive oil
1 tbsp red-wine vinegar
1 tbsp sugar
For the herb pesto
3 cups spinach leaves, stems removed
1 cup rocket
1 cup basil
½ cup olive oil
2 garlic cloves, crushed
⅓  cup grated hard cheese
2 tbsp lemon juice
To serve
2 cups plain yoghurt
4 tbsp olive oil
8 eggs, poached
½ cup feta, crumbled
½ cup fresh basil
¼ cup fresh dill
4 pitas, toasted

METHOD
For the roasted red pepper sauce
1. Preheat the oven to 220°C.
2. Place the red peppers, tomatoes and garlic on a baking tray and drizzle with olive oil. Season with salt and pepper.
3. Roast for 30 minutes until charred. Pinch the skins off the peppers and tomatoes.
4. Pulse the peppers, tomatoes and garlic in a blender with the vinegar and sugar on high until smooth. Set aside.
For the herb pesto
1. Blanch the spinach leaves and squeeze out any excess liquid.
2. Place all the ingredients into a food processor and blend until smooth.
To serve
1. Dollop ½ cup of the yoghurt in the center of a plate and top with herb pesto and red pepper sauce. Drizzle with olive oil and top with eggs, feta and herbs.
2. Repeat for the remaining 3 plates and serve your Greek poached eggs alongside toasted pitas.

Recipe & styling: Jezza-Rae Larsen
Photography: Sean Dollery // HMimages.co.za

If you enjoyed this meat-free brekkies, wait to give these Greek-inspired veggie pita pizzas a go!

The post Greek poached eggs with herb pesto and toasted pitas appeared first on MyKitchen.