Torrijas with sherry

Breakfast · Spanish classic.

Ingredients

• 2 medium Egg
• 2 tbsp Double Cream
• 2 tblsp Milk
• 3 tsp Golden Caster Sugar
• 3 tablespoons Sweet Sherry
• 4 thick slices Bread
• For frying Olive Oil
• To serve Icing Sugar
• To serve Creme Fraiche

Method

1. Continue cooking — In a wide, shallow bowl, beat the eggs with the cream, milk, golden caster sugar and sherry.
2. Mix together — Cut each slice of bread in two and dip them into the egg mix, turning to make sure they get a good coating on either side.
3. Mix together — Soak bread in egg mixture for 10 mins to absorb the liquid (carefully turn them over from time to time and make sure they don’t get too soggy).
4. Fry — Heat 1½ tbsp olive oil in a large frying pan and cook the bread for about 3 mins on each side until dark golden and crisp on the edge.
5. Continue cooking — Keep the slices warm in a low oven as you cook the rest.
6. Continue cooking — Divide the torrijas between plates and dust with the icing sugar.
7. Serve — Serve with crème fraîche or Greek yogurt on the side.

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