Number of servings : 12 pieces
Type of meal : | Breakfasts/Brunches | Breakfasts/Brunches
Special diet :
3 tbsp 5% light cream
2 tbsp chopped fresh chives
1/4 tsp each salt and pepper
Pinch curry powder
2 tsp butter
1 ripe but firm, Bartlett pear, cored and sliced
100 g double cream brie
1. Slice baguette on a diagonal into * inch (1 cm) thick slices to get 12 slices; set aside.
2. In shallow dish, whisk together eggs, cream, chives, salt, pepper and curry powder. Dip each slice into egg mixture, turning to coat well.
3. Melt butter in large non-stick skillet or griddle over medium-high heat and panfry baguette slices, in batches if necessary for about 4 minutes turning once or until golden. Repeat with remaining baguette slices.
4. Place baguette slices onto foil lined baking sheet and top with pear slices and brie. Place pan about 6 inches (15 cm) under broiler for about 3 minutes or until cheese is melted and bubbly. Garnish with chives to serve.