Eggy bread with caramelised blood oranges, rose and pistachios
Created by Brett Sutton, head chef and owner of The White Post
Often more elegantly known as pain perdu or French toast, delicious brioche dipped in rich free range goose eggs, then fried, is a little slice of heaven. Served with caramelised blood oranges, which fall perfectly in season with the goose eggs, along with fragrant rose petals and lovely pistachios, this is a dish that has been a hit on our menu several times and can be easily created at home.
What you’ll need
2 slices of brioche, nearly 1” thick
1 Dabbling Free free range goose egg
150g caster sugar
60g unsalted butter
2 blood oranges, peeled of all skin and pith, each orange sliced into 4
A pinch of rose petals
1 tbsp. rose water
2 scoops of vanilla ice cream
Let’s get cooking
In a bowl, crack in the Dabbling Free goose egg and whisk well with 50g of the caster sugar.
Carefully lay the brioche slices into this goose egg mix, and leave for 10 seconds or so, allowing them to soak up the egg mix. Flip over very carefully and repeat this process.
Over a medium heat, add 30g of the butter into a heavy-based frying pan and allow to melt a little, before very carefully adding the two slices of now well soaked eggy brioche. Cook for around 2-3 minutes on either side, until golden brown and crispy. Once cooked, place the cooked eggy bread on some kitchen roll and sprinkle with 20g of the caster sugar.
Wipe out the pan that you have just cooked your eggy bread in with some kitchen towel, put the pan back onto a medium heat and add in the remaining 30g of butter and the remaining 80g of caster sugar. Allow to come together and add the 1 tbsp. of rose water, then bring the heat up and add in the oranges, cooking them for 20-30 seconds on each side, basting well with the buttery syrup that you will now have in the pan. Toss in the pistachios right at the last second.
Place one piece of eggy bread on each plate, then top with the oranges and spoon over the syrup nuts. Just before serving, add a scoop of ice cream and sprinkle with rose petals, for that final floral flourish.
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