Paul Merrett's warm eggy bread & berries
Ingredients
- 2 large British Lion eggs
-
100ml/4floz milk
-
3 (1cm) thick slices brioche bread
-
knob of butter
-
50g/2oz mixed fresh berries
-
golden caster sugar to dust
Preparation time: 5 mins, cooking time: 3 mins, serves: 2.
A delicious dessert from celebrity chef Paul Merrett perfect when British berries are in season.
Method
- Heat a large non-stick frying pan. Beat the eggs and milk together in a shallow bowl. Dip the slices of bread in the egg mixture, leave to soak for about 10 seconds on each side.
- Add the butter to the hot pan then add the egg dipped bread and cook over a medium heat for 3 to 4 mins, turning once until the bread is golden on both sides. Remove with a spatula.
- Diagonally slice the bread. Place 3 slices on each plate, scatter over the berries and sugar. Serve straight away.