Give your boxing day brunch some zest with this indulgent dish topped with yoghurt and orange slices.
2 Large slices of white sourdough bread
1 Egg
1/4tsp Vanilla essence
1 Orange
1tbsp Maple syrup
20g Butter
To serve:
25g Dairyfine chocolate orange buttons-melted
1/2tsp Icing sugar
1tbsp Crème fraiche/greek yogurt
Zest half of the orange and put the zest onto a lipped plate. Take a sharp knife and cut the other half into slices. Place the slices in a saucepan with the Marple syrup and 70ml water. Cook on a high heat until the oranges go translucent and most of the liquid is absorbed.
Crack the egg onto the lipped plate, add the vanilla essence and a little juice from the zested orange half and whisk vigorously with a fork. Place the bread in the eggy mixture, turn to coat both sides.
Put a heavy based frying pan on a high heat. Add the butter, as soon as it sizzles and the bread. Cook on each side until golden. Remove from the pan and serve with a drizzle of melted chocolate, the Marple oranges, a dollop or two of crème fraiche and a dusting of icing sugar
