French Toast Croissants with Forest Fruits & Greek Yoghurt

The second day of Farmhouse Breakfast Week saw Emily rise early for a shift in the kitchen. Proving that 'fancy' doesn't always equate to spending a significant amount of time slaving over fine details, this delicate smattering of flavour took only 20mins to prepare. However, on a slightly contradictory note, 20mins of the previous evening were spent whipping up the sweet orange syrup which serves to hold the pieces of this subtle feast together. From France, toasted brioche bread plays the lead role. From Greece, natural yoghurt lashed with honey is the trusty sidekick,  and supporting cast is played by German forest fruits.

Ingredients: 2 croissants, Greek yoghurt, honey, personally selected forest fruits, crushed walnuts, and mint leaves to garnish. Syrup: fresh orange juice & zest, vanilla, sugar and water.

Method: The ingredients for the syrup should be made the night before, and left at room temperature to set. Soak the halved brioche or croissants in the egg, with a pinch of black pepper, and fry gently on a low heat. In the meantime, plate up the fruits, and a generous glob of Greek yoghurt. Drizzle with a good quality honey. Serve the brioche as soon as it's browned, and garnish with mint leaves.

Tips: Brioche bread should be used for optimum results.

Music: Belleville - Rendezvous