Paul Merrett’s French toast
Average rating:
Treat yourself to a delicious breakfast with eggy brioche bread served with mixed fresh berries and golden caster sugar.
-
Prep time: 5 mins
-
Cooking time: 3-4 mins
-
Serves: 2
-
Costs: Cheap as chips
Ingredients
- 2 large eggs
- 100ml/4floz milk
- 3 (1cm) thick slices brioche bread
- Knob of butter
- 50g/2oz mixed fresh berries
- Golden caster sugar to dust
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 secs on each side.
- Add the butter to the hot pan then add the egg dipped bread and cook over a medium heat for 3-4 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.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
Average rating:
Loved this recipe? Try these too!
-
Quick main recipes -
Paul Merrett's scrambled eggs with salmon and dill -
Economy Gastronomy recipes -
Paul Merrett’s bacon and egg pudding -
Bread recipes -
Paul Merrett's Scotch eggs with grainy mustard mayo -
Blueberry recipes -
Blueberry & marmalade pancakes -
Breakfast recipes -
Scotch woodcock -
Raspberry recipes -
Jamie Oliver's spicy scrambled eggs and crispy bacon
Your comments
If you want to comment on this article, leave a tip or a story, please fill in the box below.
Be the first to leave a comment!
