Eggy brioche with autumn berries and crème fraîche

Paul Merrett creates the perfect autumn brunch thats full of Australian sunshine
By Paul Merrett
Eggy brioche with autumn berries and crème fraîche
  • Rating:
  • Serves: 1
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 400 g blackberries
  • 3 eggs
  • 300 ml milk
  • 3 tbsp icing sugar
  • 1 thick slices brioche
  • 1 tbsp olive oil
  • 3 tbsp calvados crème fraîche


1. Make a coulis by blending half of the blackberries in a food processor. Press the mixture through a sieve into a bowl. Mix the remaining blackberries into the coulis and set aside.

2. In a bowl, whisk together the eggs, milk and icing sugar until smooth and creamy.

3. Dip the brioche slice in the mixture to coat.

4. Heat the olive oil in a frying pan and fry the brioche slice for 2-3 minutes on each side, or until golden brown all over. Drain on kitchen paper.

5. To serve, place the brioche onto a serving plate and spoon the crème fraîche and blackberry coulis alongside.

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