Paul Merrett's warm eggy bread with fresh berries
recipe
Paul Merrett's warm eggy bread with fresh berries
No commentsIngredients
- 2 large Lion Quality eggs
- 100ml/4floz milk
- 3 (1cm) thick slices brioche bread
- knob of butter
- 50g/2oz mixed fresh berries
- golden caster sugar to dust
Serves:
2
Preparation:
9
Total Time:
9min
Directions
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- 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 seconds on each side.
- Add the butter to the hot pan then add the egg dipped bread and cook over a medium heat for - mins, turning once until the bread is golden on both sides. Remove with a spatula.
- Diagonally slice the bread. Place slices on each plate, scatter over the berries and sugar. Serve straight away.
Source: British Lion eggs
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