Tor­ri­jas with sherry

BBC Good Food - - Weekend -

Tor­ri­jas are ba­si­cally Span­ish ‘French toast’, or eggy bread in down-to-earth English. There are so many ways you can serve this – add ice cream and black­ber­ries or caramelised ap­ples and you have dessert. Driz­zle with a lit­tle honey and add some yo­gurt and you have break­fast.

SERVES 2-4 (de­pend­ing on ap­petite) PREP 5 mins COOK 10 mins EASY

2 medium eggs, plus 1 egg yolk 2 tbsp dou­ble cream

2 tbsp whole milk 3 tsp golden caster sugar 3 tbsp sweet sherry

4 thick slices of

soft white bread or bri­oche olive oil, for fry­ing ic­ing sugar, for dust­ing crème fraîche or Greek yo­gurt, to serve 1 In a wide, shal­low bowl, beat the eggs with the cream, milk, golden caster sugar and sherry. Cut each slice of bread in two and dip them into the egg mix, turn­ing to make sure they get a good coat­ing on ei­ther side. Soak bread in egg mix­ture for 10 mins to ab­sorb the liq­uid (care­fully turn them over from time to time and make sure they don’t get too soggy).

2 Heat 1½ tbsp olive oil in a large fry­ing pan and cook the bread for about 3 mins on each side un­til dark golden and crisp on the edge. Keep the slices warm in a low oven as you cook the rest.

3 Di­vide the tor­ri­jas be­tween plates and dust with the ic­ing sugar. Serve with crème fraîche or Greek yo­gurt on the side.

PER SERV­ING (4) 484 kcals • fat 24g • sat­u­rates 12g • carbs 49g • sug­ars 21g • fi­bre 1g • pro­tein 10g • salt 1.1g For more of Diana’s star in­gre­di­ent recipes, visit bbc­good­

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.