• Savoury:
  • 1 ripe tomato, chopped
  • 2 eggs
  • 1/2 tsp chilli powder
  • 1/8 tsp turmeric powder
  • 1 spring onion, finely chopped
  • 2 tbsp coriander leaves, chopped
  • Salt & pepper
  • 6 slices good quality bread
  • Butter, for frying
  • Oil, for frying
  • Tomato chutney, for serving
  • Sweet:
  • 2 eggs
  • 50ml double cream
  • 50ml milk
  • 1 tbsp icing sugar, plus extra for serving
  • 1 tsp vanilla bean paste
  • Sea salt
  • 2 slices of brioche, (roughly 1.5cm thick)
  • Butter, for frying
  • Oil, for frying
  • Greek yoghurt, to serve
  • Strawberries, to serve
  • Mint, to serve


  1. Savoury: Remove the crusts from the bread and cut them diagonally into triangles. In a bowl, mash the tomato using a fork. Add the rest of the ingredients and mix well with a fork. Place a non-stick pan over medium heat, add a knob and butter and some oil.
  2. Dip the bread slices into the egg mix and coat well, place on the oil and fry till both sides turn golden brown.
  3. Transfer to a plate and enjoy for breakfast or as an evening snack. Serve with tomato chutney.
  4. Sweet: In a bowl whisk the eggs, cream, milk, icing sugar and vanilla together with a fork. Dip the brioche into the eggy mixture, turning it over a few times to make sure it’s well coated.Add oil and a tablespoon of butter to the frying pan and carefully swirl the pan to coat. Add the soaked bread to the pan and cook for 2 to 3 minutes on each side, or until golden. Flip over and cook on the other
  5. side for a further 2 - 3 minutes.
  6. Carefully lift the bread out of the frying pan and onto a serving plate using a fish slice.
  7. Serve with yoghurt, strawberries, a few mint leaves and extra icing sugar if you wish.