Friday - - Recipe Cards -

Prep­time 5 mins Cook­ing time 10mins Serves 4 1 tsp cin­na­mon pow­der 2 eggs, beaten But­ter, for fry­ing 4-6mini brioches, sliced hor­i­zon­tally

FOR THE TOP­PING 125g fresh blue­ber­ries 100g gran­u­lated sugar, plus ex­tra 1 cup cream, whipped In a bowl, whisk to­gether the cin­na­mon and eggs.

Heat a lit­tle but­ter in a fry­ing pan.

Dip the sliced brioche in the egg, coat­ing well all over. Place in the hot pan and cook for 2 min­utes on each side or un­til golden. Re­move from pan and keep warm. Re­peat with the re­main­ing slices. Place 1 tbsp fresh blue­ber­ries and sugar in a blender and blitz to com­bine. Set aside. To as­sem­ble, top each toast with whipped crea­mand a few blue­ber­ries, and sprin­kle with blue­berry sugar.

Serve warmwith ex­tra sugar.

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