Frankie201801-02

i’m feeling... frisky

SEXY FRENCH TOAST-STYLE CROISSANTS

Hot tip: if there’s a chance you may find yourself with a special overnight

visitor, stash a few croissants in the pantry the night before. Turns out French

toast is even sweeter (and more Gallic) when bread is replaced by a crescent

pastry – and drowning it in berries and chocolate doesn’t hurt, either. Oh là là!

INGREDIENTS

2 eggs

1/4 cup milk

finely grated zest of one orange

4 croissants

2 tbsp butter

2 tbsp neutral-tasting oil

2 cups sliced strawberries

75-100g dark chocolate, roughly chopped

2 tsp icing sugar

HOW TO

Turn the oven to 50°C, then put the eggs, milk and orange zest in a large,

shallow bowl. Whisk to combine – you don’t want any streaky bits.

Slice the croissants in half horizontally (as if you were cutting them

open to make a sandwich). Dip four croissant halves in the egg mixture

at a time, letting them soak it right up.

Set a large, heavy frying pan over medium heat and add the butter and oil. When

it foams, pop in the croissant halves and fry gently for about three minutes on

each side. Once they’re done, remove from the pan and let them drain on some

crumpled paper towels. Pop them in the oven to keep warm while you dip and

cook the next batch (you may need a little extra butter and oil).

When all the croissants are cooked, grab two plates. Put two croissant bottoms

on each plate and scatter over the strawberries and chocolate. Place the

croissant tops back on and dust lightly with icing sugar. Serve immediately,

with a glass of pink fizz or some strong coffee.

Makes a generous breakfast for two (or more, depending on your appetite!)

good morning, sunshine