| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
2bl |
1 |
servings |
INGREDIENTS
| 4 |
sm |
Brioche |
| 3 |
|
Eggs |
| 1/2 |
c |
Milk |
| 125 |
g |
Butter |
|
|
Enough caster sugar to sprinkle each |
|
|
; slice of brioche |
| 1 |
|
Punnet blueberries |
| 2 |
tb |
Caster sugar |
| 1 |
|
Lime; juice of |
|
|
Thickened cream |
INSTRUCTIONS
To make the French Toast: slice the brioche into 2cm slices. Beat the eggs
and milk together. Heat the butter in a large, heavy frying pan. Dip each
slice of brioche quickly in the egg/milk mixture and fry until it is crisp
and brown on each side. Sprinkle the slices with caster sugar.
To cook the blueberries: place the blueberries in a frying pan with the
sugar and lime juice and toss around until a few of the berries have split
and their juice starts to run.
To serve: arrange slices of brioche on each plate and spoon over
blueberries. Serve immediately with thickened cream.
Converted by MC_Buster.
Per serving: 1188 Calories (kcal); 119g Total Fat; (88% calories from fat);
22g Protein; 14g Carbohydrate; 851mg Cholesterol; 1260mg Sodium Food
Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit;
22 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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