EGGY BREAD WITH CHOCOLATE AND ORANGE SAUCE

EGGY BREAD WITH CHOCOLATE AND ORANGE SAUCE

Perhaps this is a little too much work and maybe a bit posh for a wet Monday in February when you are already late for work, but on a Sunday morning when you have more time and fancy a posh French breakfast, crack on and make this. I know this is French, but they are very good at this cooking stuff!

INGREDIENTS

SERVES: 4

4 eggs

200ml milk

2 tablespoons Cointreau

2 teaspoons ground cinnamon, plus a little extra for sprinkling

4 big, thick slices of bread 100g butter, cubed

icing sugar for dusting

 

For the chocolate and orange sauce:

120ml double cream

80ml milk

50g caster sugar

225g 70% dark chocolate, broken into small pieces 1 orange

METHOD

1: To make the chocolate and orange sauce, put the double cream and milk in a saucepan over a high heat and bring to the boil. Add the sugar and stir until it has dissolved.

2: Remove the pan from the heat and stir in the chocolate, stirring until it has melted. Grate the zest from the orange into the sauce, then pour the sauce into a pot and leave to cool a little.

3: Segment the orange, peel and membrane and leave the segments to one side.

4: Meanwhile, whisk the eggs, milk, Cointreau and cinnamon together and pour into a deep baking tray.

5: Place the bread into the mix and leave for 2 minutes. Turn the bread over and leave for a further minute.

6: Melt the butter in a large non-stick frying pan over a medium heat until it is just foaming.

7: Add the soaked bread and fry for 1–2 minutes on each side until golden brown. Remove the eggy bread from the pan and dust with icing sugar.

8: Add the orange segments to the pan and quickly fry them in the butter remaining in the pan. Squeeze a little juice from the orange peel and membrane over them and stir for 1–2 minutes to warm through.

9: Serve the buttery orange segments on the eggy bread with the chocolate sauce, and lightly sprinkle with cinnamon.

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INGREDIENTS

SERVES: 4

4 eggs

200ml milk

2 tablespoons Cointreau

2 teaspoons ground cinnamon, plus a little extra for sprinkling

4 big, thick slices of bread 100g butter, cubed

icing sugar for dusting

 

For the chocolate and orange sauce:

120ml double cream

80ml milk

50g caster sugar

225g 70% dark chocolate, broken into small pieces 1 orange

METHOD

1: To make the chocolate and orange sauce, put the double cream and milk in a saucepan over a high heat and bring to the boil. Add the sugar and stir until it has dissolved.

2: Remove the pan from the heat and stir in the chocolate, stirring until it has melted. Grate the zest from the orange into the sauce, then pour the sauce into a pot and leave to cool a little.

3: Segment the orange, peel and membrane and leave the segments to one side.

4: Meanwhile, whisk the eggs, milk, Cointreau and cinnamon together and pour into a deep baking tray.

5: Place the bread into the mix and leave for 2 minutes. Turn the bread over and leave for a further minute.

6: Melt the butter in a large non-stick frying pan over a medium heat until it is just foaming.

7: Add the soaked bread and fry for 1–2 minutes on each side until golden brown. Remove the eggy bread from the pan and dust with icing sugar.

8: Add the orange segments to the pan and quickly fry them in the butter remaining in the pan. Squeeze a little juice from the orange peel and membrane over them and stir for 1–2 minutes to warm through.

9: Serve the buttery orange segments on the eggy bread with the chocolate sauce, and lightly sprinkle with cinnamon.

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SEEN IN

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TOM KERRIDGE'S PROPER PUB FOOD (2013)

Inspired by British pub classics, recipes you can cook in your own kitchen, with my simple twists to make them sensational.

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