Eggy Bread with Strawberries
Golden, butter-crisp slices stacked high under a tumble of glossy red strawberries, with maple syrup running down the sides into the buttery pan juices.
Ingredients
Serves 4- 8slices thick white bread
- 3eggs
- 100 mlmilk
- 1 tspvanilla extract
- 1 tbspsugar
- 30 gbutter
- 300 gstrawberries, hulled, halved
- 4 tbspmaple syrup
Method
- Whisk the eggs, milk, vanilla and sugar together in a wide, shallow bowl until smooth and pale.
- Lay each slice of bread into the custard, turning once and letting it soak for 10 seconds per side; you want it saturated but still holding its shape.
- Divide the butter between four batches of two slices. Melt the first portion of butter in a large frying pan over medium heat until foaming and just starting to smell nutty. Lay in two slices of soaked bread and fry for 2–3 minutes per side until deeply golden and crisp at the edges. Repeat with the remaining bread and butter, keeping cooked slices warm.
- Pile the eggy bread onto warm plates, scatter generously with the halved strawberries, and finish with a slow drizzle of maple syrup so it pools into the buttery crust.
Per serving
- kcal
- 346
- protein
- 12.4g
- fibre
- 6.1g
- carbs
- 46.4g
- fat
- 12.5g
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