Eggy Bread With Warm Ber­ries

My Weekly Special - - | Cookery -

In­gre­di­ents (Makes 2)


150ml milk

1tsp vanilla ex­tract

2 thick slices bread, crusts re­moved Small knob of but­ter

200g mix­ture of blue­ber­ries, straw­ber­ries and rasp­ber­ries

Juice and finely grated zest of 1 orange A lit­tle ic­ing sugar, for sprin­kling

Beat to­gether the egg, milk and vanilla ex­tract in a shal­low bowl.

Dip each slice of bread into the egg mix­ture, turn­ing to coat both sides, al­low­ing a mo­ment for the liq­uid to soak in.

Heat a large non-stick fr ying pan and add the knob of but­ter. Cook the

slices of soaked bread for 1-2min per side, un­til golden brown. At the same time, warm the ber­ries in a saucepan with the orange zest and juice.

Share the eggy bread be­tween 2 warmed plates and top with the fruit. Sprin­kle with a lit­tle ic­ing sugar, then ser ve.

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