Eggy bread with pan-roast strawberries and elderflower sabayon


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Elderflower sabayon

Eggy bread

Pan roasted strawberries

  • 600g of strawberries, hulled and quartered
  • 100g of caster sugar
  • 1 tbsp of balsamic vinegar
  • 1 tbsp of fruity olive oil
For the elderflower sabayon, add the egg yolks, cordial and sugar to a stainless steel bowl. Place over a pan of gently simmering water, ensuring the base of the bowl is not in contact with the water
  • 4 egg yolks
  • 25ml of elderflower cordial
  • 30g of caster sugar
Whisk the eggs until they have expanded five times in volume, this will take approximately 10-15 minutes
Remove the bowl from the heat if the egg mixture starts to catch on the sides, this will help ensure the mix does not get too hot and scramble. Return to the heat to continue if required. Remove and set aside
For the eggy bread, combine the eggs, milk, spices and maple syrup in a bowl and whisk to combine
Place 2 large non-stick frying pans over a medium heat. Dip the slices of bread in the spiced egg mixture and turn over to coat. Allow the bread to soak for at least 1 minute
  • 4 slices of stale sourdough
Add the butter to one of the pans and once melted add a slice of the bread
  • 20g of unsalted butter
Add the olive oil to the other pan, toss the prepared strawberries in the caster sugar and add to the hot pan with the oil
  • 1 tbsp of fruity olive oil
  • 600g of strawberries, hulled and quartered
  • 100g of caster sugar
Flip over the eggy bread, making sure it’s a nice golden brown colour. Toss the strawberries until all the sugar has melted. Add the balsamic vinegar and toss again to coat
  • 1 tbsp of balsamic vinegar
Remove from the heat while the strawberries are still firm. They should not be soft or mushy
Place the eggy bread on a plate and top with the warm strawberries. Finish with the elderflower cream and some baby basil leaves
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