Two recipes from Trish Deseine that Are Simple Yet Delicious – think classic weekend breakfast recipes but with a tasty twist …
Eggy toast with miso sugar
A little gem of a recipe that works well as a Sunday evening snack or weekend brunch, or as a special dessert with Velvet Cloud yoghurt or good ice cream.
5 minutes preparation
10 minutes cooking
350ml fresh whole milk
150g caster sugar
4 slices of brioche not too fresh, at least 1 cm thick
1 tbsp red miso paste
50g of butter
Whisk the milk with the eggs and pour the mixture into a deep dish large enough to accommodate the slices of brioche.
In a mini blender, pulse, just a few seconds at a time, the sugar with the miso. You want the batter to be just mixed and not cause the sugar to dissolve too quickly. Take out and spread the sugar on a flat plate.
Heat the butter in a non-stick pan.
Soak the brioche slices quickly in the eggs and milk – you want them soaked but not sodden.
Fry the slices in hot butter until golden brown on each side.
Then press them in the miso sugar on each side and serve immediately.
Fried egg, tamarind-tahini sauce and brioche fingers
Just like the miso/maple mix, this is a marriage of two flavours with strong personalities. This little sauce is also fantastic with raw or grilled vegetables.
10 minutes preparation
1 knob of butter
2 slices of brioche
2 tbsp tahini
2 tbsp water
1 or 2 tbsp tamarind paste
Salt and pepper
Heat the butter in a non-stick pan and fry the eggs to how you like them.
Toast the slices of brioche and cut them into fingers.
Put the tahini, water, tamarind in a bowl and mix them together using a small whisk. Season and serve with the hot eggs and brioche.
Sign up to our MAILING LIST now for a roundup of the latest fashion, beauty, interiors and entertaining news from THE GLOSS MAGAZINE’s daily dispatches.