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Paul Merrett's warm eggy bread & berries

Paul Merrett's warm eggy bread & berries

A delicious dessert from celebrity chef Paul Merrett perfect when British berries are in season.

Serves

2

Prep: 

5 mins

Cook: 

3 mins

Average: 4.1 (8 votes)

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

Method

  1. 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.
  2. 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.
  3. Diagonally slice the bread. Place 3 slices on each plate, scatter over the berries and sugar. Serve straight away.