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JAZZED UP GYPSY TOAST

 

Serves 2

1 large egg

1 tbsp crème fraiche

Good pinch ground cinnamon

4 tsp caster or demerara sugar

3 slices richly fruited tea bread (or plain brioche)

60g (2oz) butter

2 Jazz apples

2 tablespoons Calvados or brandy, optional

 

1 Whisk the egg, then whisk in the crème fraiche, cinnamon and half the sugar until frothy. Dip the slices of bread into the mixture, turning them a couple of times to make sure they are coated evenly.

2 Melt about a quarter of the butter in a frying pan until it starts to foam. Add the bread slices and fry for a minute or two on each side or until lightly browned and the egg has set. Cut each piece in half and arrange on two warm plates.

3 Slice the unpeeled apples across the core and take out the seeds.

4 Melt the rest of the butter in the frying pan. Add the apples slices and cook over a high heat for a few minutes, turning once, until just browning. Add the Calvados, if using, then arrange the apple slices on the plate, spoon the buttery juices over and sprinkle with the rest of the sugar. Serve straight away with a spoonful of crème fraiche if you like.