Pineapple Bacon Toasts
|Pineapple juice||12 Fluid Ounce (350 Milliliter)|
|White bread slice||6 , cut into fingers (1/2 Inch Thick, Stale Variety)|
|Streaky bacon rashers||6 , derinded|
|Butter||2 Ounce (50 Gram)|
|Canned pineapple rings||6|
|Parsley sprigs||2 (To Garnish)|
Beat together the eggs, pineapple juice and salt in a shallow dish.
Add the bread fingers and turn to coat well with the egg mixture.
Leave to soak while frying the bacon in a dry frying pan until crisp.
Remove the bacon from the pan and keep hot.
Melt the butter in the pan.
Add the soaked bread fingers, in batches, and fry until golden brown all over, using more butter as necessary.
Arrange them on a warmed serving dish and keep hot.
Put the pineapple rings in the pan and fry until lightly golden.
Arrange the pineapple and bacon on the bread fingers and garnish with parsley.