Knob of butter
4 sl Bread
1 tb Marmalade
1 Egg
4 tb Double cream
-FOR THE CARAMEL SAUCE-
50 g Butter
150 ml Double cream
100 g Caster sugar
1 Melt the butter in a small frying pan. Using a 4cm-wide scone cutter, cut
a circle from each of the slices of bread. Spread the marmalade on two of
the circles and place the remaining ones on top to make a sandwich. Whisk
the egg and cream together and dip each sandwich in to absorb the mixture.
Fry the eggy bread for 2-3 minutes on each side until golden and set.
2 To make the sauce: Heat the butter, sugar and cream together for a few
minutes to combine. To serve, place on a plate and spoon over the sauce.
Yields
2 servings