Toasts with pineapple

croutons-pineappleIngredients for 4 portions:

• 1/2 a loaf of white bread (30 day)
• 2 eggs
• 1/2 container (10 day) heavy cream
• 1 spoon of sugar
• 3-4 spoons of coconut shrims
• 1 pineapple (80 day)
• 2-3 tablespoons of oil,
• 40 a dag of vanilla yogurt
• mint leaves for decoration

Preparation method:

1. Cut the bread into 8 chrome. Beat the eggs with the cream, sugar and coconut shrims. Wrap the slices in the prepared mixture, put away on 15-20 minutes.

2. Divide the pineapple in half lengthwise, cut off a few oblong particles. Peel the rest of the fruit, cut a hard center. Cut the pulp into small pieces.

3. Heat the oil in a large frying pan, fry the steamed slices one by one 1-2 minutes on each side until golden brown. After removing it from the pan, protect it from cooling down (e.g.. put into a preheated oven).

4. Put the pineapple particles on the remaining oil in the pan, fry 2-3 minutes until golden brown. Transfer to plates with croutons and pineapple pieces, decorate with mint leaves. Serve immediately after preparation together with vanilla yoghurt.