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Rashers & Rye Fries
Rashers & Rye Fries

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

Prep Time: 10 min
Cook Time: 10 min
Total Time: 20 min
Serves: 2



1 pack

Eskort BBQ Pork Rashers

4 slices

rye bread



60 ml (¼ C)

coconut milk

5 ml (1 t)


45 ml (3 T)


15 ml (1 T)


125 ml (½ C)


125 ml (½ C)


125 ml (½ C)



  • Place rashers on a greased baking tray and bake in the oven at 180°C.

  • Slice rye bread into fingers.

  • In a flat bowl, beat egg, coconut milk and vanilla.

  • Heat the oil and butter in a frying pan.

  • Dip rye fingers into the egg mixture until evenly coated and fry until golden.

  • Allow fried rye fingers to cool before packing them for the next day.

  • Fold the yoghurt and custard together and pack separately.

  • Pack the berries separately.

Recipe Meal Types: - Quick & Easy - Lunch Box - Lunch - Kids Recipes - Breakfast
The following product can be used with this recipe:
Available at Eskort Butcheries

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