Indian Butter Chicken is a mild creamy buttery meat curry enriched by the addition of aromatic spices, particularly fenugreek leaves. Our version of this very
French toast is a brekky favourite in my house and a Sunday morning ritual we never miss. The crispy outside and soft gooey egg centre is just irresistible and always leaves plates empty. I’ve tried many a variation with new fruit combinations and toppings to change things up so when Emma from My Market Kitchen told us she was including our Egyptian Dukkah in her recipe I was so excited and have made it every weekend since!
The butteriness of the brioche that soaks up the egg and cream mixture like a sponge with sweet slices of fresh banana and topped with the crunch and spice of dukkah, this unusual take on a classic fave will leave you with one very happy household!
As always, make these recipes to your own taste. If you’re not a fan of bananas substitute with strawberries or some fresh blueberries. Occasionally I add a side of crispy bacon; the saltiness works so well with the sweet brioche and the nutty crunch of the dukkah.
Spices used in this recipe
Whisk together the eggs, vanilla, and cream. In a pan, melt the butter over a medium heat.
Soak the brioche briefly in the egg mixture (the brioche will absorb the egg mixture very quickly).
Fry the brioche until brown on each side.
Top the cooked brioche with bananas and then sprinkle with dukkah!