Hugh Fearnley-Whittingstall
Hugh revolutionises a breakfast classic with the help of some summer fruits in River Cottage
Watch Hugh making eggy bread with macerated strawberries
1. First prepare the strawberries: mix together the vinegar, sugar and pepper. Pour over the strawberries and leave to macerate for at least an hour - ideally 3-4 hours - to draw out the fruit's juices. Stir again before serving at room temperature.
2. To make the eggy bread, beat the eggs together thoroughly with the milk and about 1 tbsp sugar, then pour into a shallow dish. Add the bread slices and submerge them in the egg, turning to coat them well. Let them soak, turning occasionally, for at least 10 minutes, or up to half an hour. Ideally, the bread should absorb almost all the egg - but it never quite does!
3. Put a non-stick frying pan over a medium heat and add a little butter and another dash of oil. Lay the eggy bread in the frying pan (cook it in 2 batches, if necessary). You can trickle any leftover egg over the bread slices while they're frying on their first side. Fry for 2-3 minutes, until the base is golden brown, then flip over and cook for 2-3 minutes more. Transfer to warmed plates. Scatter the remaining sugar over the bread and serve, with the strawberries.
Watch classic River Cottage series for FREE on your PC with 4oD
Get the latest from Hugh on the River Cottage website.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.
Comments