From the prestigious Duck & Waffle comes this breakfast recipe to wake up your tastebuds: As if this recipe isn’t enough, we also have the Fat Boy variation, where we add maple-glazed bacon and a fried duck egg to the sandwich. Sounds weird, but trust me. Just make sure you have a lie down afterwards…
Preparation time: 10 minutes
Cooking time: 15 minutes
4 slices of brioche, 2cm thick
2 tablespoons strawberry jam
2 tablespoons peanut butter
2 bananas, sliced 5mm thick
60g unsalted butter
200ml double cream
40g caster sugar
seeds from ½ a vanilla pod
2 small handfuls of mixed
icing sugar, for dusting
Preheat your oven to 160°C/gas mark 3.
Spread 2 slices of brioche with the jam, and the other 2 with the peanut butter. Add the sliced banana to the jam slices and put the peanut butter slices on top, to make 2 sandwiches.
Heat an ovenproof frying pan and add half the butter. When it starts foaming, add the sandwiches and cook over a medium heat until golden brown. Turn them over and add the rest of the butter, then place the pan in the oven for approximately 10 minutes, or until golden on top and warm inside.
In the meantime, whip the cream, sugar and vanilla seeds to soft peak stage.
Take out the sandwiches, place on a chopping board and cut them in half. Serve with a dollop of whipped cream and the seasonal berries on top, and dusted with icing sugar.
Duck & Waffle is available now in paperback.