Rashers & Rye Fries


Round up some rashers and rye bread for a meal that’ll keep you rolling through the day!


1 pack Eskort BBQ Pork Rashers

4 slices rye bread

2 eggs

60ml (¼c) coconut milk

5ml (1t) vanilla essence

15ml (3T) oil

15ml (1T) butter

125ml (½c) yoghurt

125ml (½c) cooked custard

125ml (½c) fresh berries 


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

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