| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | Cook, Ready, Steady | 2 | Servings |
INGREDIENTS
| 5 | Sweet bagels | |
| 115 | g | Butter, plus extra to |
| grease | ||
| 4 | Eggs, plus 6 egg yolks | |
| 1 | Orange, peeled and sliced | |
| 3 | T | Greek yoghurt |
| 1 | 80 grams pac pecan nut | |
| halves | ||
| 1 | Bunc fresh mint | |
| 1 | T | Blossom honey |
| 1 | Lime, juice of | |
| 4 | Nashi pears, top tailed and | |
| peeled | ||
| 1 | T | Olive oil |
| 6 | T | Demerara sugar |
| 300 | Double cream | |
| 300 | Milk | |
| 1 1/2 | T | Caster sugar |
| 1 | t | Cornflour |
| 1 | 280 gram jar stem ginger in | |
| syrup | ||
| 1 | Sprig fresh mint, to | |
| decorate |
INSTRUCTIONS
For the French Toasts: Cut two bagels horizontally into three slices and spread with 25g/1oz butter. Beat 4 eggs in a bowl, add the bagels and dip in the egg until soaked. 2 Heat 25g/1oz butter in a frying pan. Add the soaked bagels and cook for about 2-3 minutes on each side, or until golden brown. 3 Serve the bagels topped with orange slices and spoonfuls of Greek yoghurt. Decorate with mint sprigs. 4 For the Sweet Pesto: Place half the pecans in a mini chopper with a small bunch of mint, honey and lime juice and process until finely chopped. 5 For the Caramelised Pears: Cut the pears into quarters and cut out the cores. Heat the olive oil and 25g/1oz butter in a saute pan. 6 Add the pears, sprinkle over 4 tbsp demerara sugar and cook until the pears begin to caramelise. 7 Add the remaining pecans and cook, turning occasionally, until the pears are tender and caramelised. Serve with spoonfuls of the sweet pesto, drizzle over 2 tbsp cream and decorate with mint sprigs. 8 For the Bread and Butter Pudding: Preheat the oven to 180c/350f/Gas 4 and grease a large gratin dish well with butter. Cut the remaining bagels horizontally into three slices and spread with 25g/1oz butter. 9 Heat the milk and remaining cream in a pan. Mix together 6 egg yolks, caster sugar and cornflour in a bowl. Slowly stir half the warm milk mixture into the egg yolks and pour the mixture back onto the remaining milk in pan. Heat gently, stirring continuously, until the mixture has thickened. 10 Strain the stem ginger, reserving the syrup. Add half the syrup to the custard and finely chop the stem ginger. 11 Pour a third of the custard into the gratin dish, arrange half the bagels on top and sprinkle over a little of the chopped ginger. Repeat the layers and finish with the rest of the custard. Sprinkle 2 tbsp demerara sugar over the top and bake for 30-40 minutes, or until set and golden brown. Converted by MC_Buster. NOTES : Chef - Nick Nairn Recipe by: Ready Steady Cook Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 219
Calories From Fat: 142
Total Fat: 15.9g
Cholesterol: 360.2mg
Sodium: 24.2mg
Potassium: 370.5mg
Carbohydrates: 12.9g
Fiber: 1.4g
Sugar: 6.2g
Protein: 6.6g