The Breakfast Issue
¼ teaspoon finely grated lime zest
1 tablespoon sugar
1 tablespoon lime juice
1 pint strawberries, hulled and halved
2 large eggs
2 tablespoons sugar
2 teaspoons pure vanilla extract
Pinch of salt
¾ cup whole milk
Four ¾-inch-thick slices of brioche
½ cup blanched whole almonds, coarsely chopped
2 tablespoons unsalted butter
Steen’s Syrup, to serve
In a medium bowl, rub the grated lime zest into the sugar. Stir in the lime juice. Toss strawberries in the sugar mixture and let stand for 10 minutes, stirring occasionally.
In a shallow dish large enough to hold the brioche in a single layer, whisk together the eggs, sugar, vanilla and salt, then whisk in the milk. Add the brioche and turn to coat, then let the brioche soak for 10 minutes.
Place the almonds in a shallow bowl. Melt the butter in a large nonstick skillet. Dip one side of each slice of brioche in the almonds and place in the skillet, nut side down. Cook over moderate heat until the almonds are nicely browned, about 3 minutes.
Flip the brioche slices and cook until browned on the second side, about 3 minutes longer. Transfer the pain perdu to 4 plates and sprinkle with confectioners’ sugar. Spoon the strawberries on top and serve. Pass the Steen’s Syrup at the table.