Blueberry & banana eggy bread
Silvana Franco shows you how to make this simple but delicious treat - perfect for breakfast or brunch.
Recipe - Serves: 4
2 bananas, each halved and sliced lengthways
8 slices essential Waitrose Sliced Brioche Loaf
4 tbsp clear honey
4 large Waitrose British Blacktail Free Range Eggs, beaten
25g icing sugar
1. Arrange the slices of banana on 4 of the brioche slices and scatter the blueberries on top. Drizzle with honey and then place a slice of brioche on top.
2. Place the eggs in a shallow dish with the milk and cinnamon. The dish should be big enough to hold all the brioche sandwiches, so something like a roasting tin would be perfect. Place the brioche sandwiches in the egg mixture and leave for 5 minutes to soak. Turn over and repeat for the other side. Keep turning until each sandwich is soaked well and all the egg has been used up.
3. Heat the butter in a large frying pan and gently cook the brioche sandwiches for 3–4 minutes each side until golden brown. You will probably have to do this 2 at a time.
4. Transfer to serving plates and serve while still warm, dusted with icing sugar.
Typical values per serving: