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Still on the Cape Town vibe, I call this Cape Town Brekkie (breakfast in full) because I was inspired to create this recipe after sampling "scrambled eggs on coconut bread…" at Manna Epicure on Kloof Street, Cape Town. As soon as I saw this on the menu, I knew I was going to order it. I mean how can a meal that sensitizes all the wonderful tastes of sweet (coconut bread), sour (eggs) and hot (rucola) not taste nice – what an amalgamation of taste to really delight your taste buds – your mouth should be screaming with delight if you are adventurous enough to try it of course.

More about my Cape Town foodie experiences later God willing (I promise) but for now, let's try  creating the experience at home in Vienna. If you get up early, this can all be done the same morning as coconut bread doesn't take that long to make. Just get all your ingredients (150g flaked coconut, 2 eggs, 250g of plain flour, 100g of melted butter, 200ml of milk, 200g of caster sugar and 2 teaspoons each of baking powder and ground cinnamon). Sift all the dry ingredients into a big bowl, make a well in the centre and pour the milk and egg mixture into the centre and mix. After that, melt the butter in the microwave and pour into the sticky mixture and mix well. Pour into a 21 by 10 cm loaf tin, slightly greased and covered with baking paper/parchment measuring… and put into the oven at 180C for about 45 minutes.

As soon as it is ready, take out of the oven and let cool for about 10 minutes and lift out of the pan.

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Now ! make the eggs.

I'm sorry, but being trained as an economist, I'm going to use a common terminology here "assume, assume…." So, I assume you know how to make scrambled eggs, souffle style, whereby you seperate the egg whites from the yolks, beating the egg whites until whiteish, add a bit of cream (optional) and place in a not too hot pan with butter and pour the egg mixture in, assuming that your grill works and is already hot – what a mouthful. OK ! you need to watch the eggs carefully, making sure that the mixture doesn't become an omellete. So as soon as you can, about 45 seconds, scramble it, place under the very hot grill for about another 45 seconds, mix again, checking until it is cooked through but without brown burnt bits.

Place on top of the slices of the coconut bread, top with Rucola (rocket in English or arugula for others), take a picture and eat. I topped mine with Reduced White Balsamic cream – bought of course in Cape Town and made in Franschoek (foodie capital of South Africa), a small town within the Western Cape peninsula, so this really was a Cape Town experience. If this is too much hassle, buy an airline ticket to Cape Town and visit Manna Epicure on Kloof Street. Much cheaper to try it at home I think… 

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In any case coconut bread can also be enjoyed on it's own – you can see the cinnamon bits on a bit of coconut strand, hmmmm !

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A friend of mine enjoyed it so much that after telling me he would pay for it, advised me to try and sell the recipe to local cafes, but I also gathered he hadn't eaten all day. If it's that good, I think I'll save it for my cafe, which I pray I'll be able to open one of these days. As the bread gets older, say about 3 days or 2 days in the hot summer, place in the fridge and toast it and for some extra indulgence, spread a little butter on top, or place some banana slices on top and finish with vanilla ice cream for a dessert… so many ways to enjoy. 

In summary you need

250g plain flour

100g melted butter

200ml of fresh milk

2 organic eggs

2 teaspoons each ground cinnamon & baking powder

200g caster sugar

150g flaked coconut

21cm by 10cm loaf tin

Scrambled eggs

Inspired by a recipe in Marie Claire's Kitchen and from Manna Epicure Cafe, Cape Town