It's New Year's Day here and I thought I'd start the day with a little bit of indulgence. Start as I mean to go on for 2022. This has a little bit of something something extra in it. I poached the pears in a syrup with Chambord. This recipe has the obligatory maple bacon, I know it's not for everyone but I think the salty savouriness compliments the sweet sugary syrup. Really, though, it's not needed if it's not your thing.
Now, this recipe takes a bit of time but fine for a lazy Saturday breakfast or brunch.
2 slices of brioche (I used one with chocolate bits in it)
2 eggs beaten
2 tbsp. of milk
1/2 tsp. allspice
1 tbsp.. olive oil
1 tbsp. butter
100ml of pear or fruit juice
1 tbsp. vanilla bean paste
2 tbsp. muscovado sugar
100g frozen berries
50g fresh mixed berries
2 tbsp. ricotta
3 slices of streaky maple bacon
Peel and cut the pear in half. In a small deep saucepan, heat the syrup ingredients and allow the sugar to dissolve. Add the pears to the syrup. They should take about 15-20 minutes to poach. Turn them mid way through the cooking process. Remove the pears once cooked.
Add the frozen berries to the syrup and allow to reduce.
Grab a plate, add the beaten egg, milk and allspice and whisk. Add the brioche and allow the eggy goodness to be absorbed into the bread. Turn after 5 minutes and leave for a further 5 minutes for the other side to take up the egg mixture.
While that's all happening, stick your bacon on a tray and grill on both sides until nice and crispy.
Heat a large frying pan and add the butter and the oil and allow to melt. Add the brioche and cook until golden. Turn over and repeat on the other side.
Toss the fresh berries into the syrup and stir.
Spread the ricotta on the toast and assemble all the ingredients onto your plate. I like to pile it pretty high.
Happiness on a plate!!