150 ml Double cream
50 g Butter
100 g Caster sugar
1 Handful fresh basil leaves;
-torn
2 Oranges; peeled and left
; whole
EGGY BREAD
Knob of butter
1 Egg
4 tb Double cream
1/2 Loaf ciabatta
1 Heat the double cream, butter and sugar in a small frying pan to form the
caramel. Add the basil and oranges and cook for 3-4 minutes until they are
heated through.
2 For the Eggy Bread: Heat the butter in a small frying pan. Mix together
the egg and cream. Slice the ciabatta and dip in the egg mixture.
3 Fry for 1-2 minutes on each side until cooked through and golden. Serve
with the oranges in caramel.
Yields
2 servings
