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Eggy brioche with autumn berries and crème fraîche
- Prep time:
- 15 mins
- Cook time:
- 10 mins
- Serves:
- 1
Paul Merrett creates the perfect autumn brunch that’s full of Australian sunshine
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Ingredients
- 400g Blackberries
- 3 Eggs
- 300ml Milk
- 3 tbsp icing sugar
- 1 thick slice brioche
- 1 tbsp Olive oil
- 3 tbsp calvados Crème fraîche
Method
1. Make a coulis by blending half of the blackberries in a food processor. Press the mixture through a sieve into a bowl. Mix the remaining blackberries into the coulis and set aside.2. In a bowl, whisk together the eggs, milk and icing sugar until smooth and creamy.
3. Dip the brioche slice in the mixture to coat.
4. Heat the olive oil in a frying pan and fry the brioche slice for 2-3 minutes on each side, or until golden brown all over. Drain on kitchen paper.
5. To serve, place the brioche onto a serving plate and spoon the crème fraîche and blackberry coulis alongside.
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