Anna Barnett's recipe for ​Truffled French toast with poached egg, confit artichoke & miso aubergine

This one isn’t a quick brunch fix but it's one well worth investing time in. Get prepped well in advance and this will be a feast worth every moment spent in the kitchen
Grey Goose
Anna Barnett13 November 2017

​Truffled French toast topped with rich truffle hollandaise, poached egg, charred confit artichoke hearts and blackened miso and sesame baby aubergines. Delicious

Confit artichoke hearts

Feeds: 4-6

Preparation time: 30 minutes

Cooking time : 1hr

Ingredients

15 baby artichokes – trimmed and left whole - kept in water with lemon juice

1.5 litres of olive oil

Small bunch of thyme

1 tbsp black peppercorns left whole

Generous sprinkle of salt

3 fresh bay leaves

Whole bulb of garlic - peeled

Zest of half a lemon - left in large strips

Instructions

Pat dry the artichokes before adding them along with all other ingredients to the oil and cook over a medium heat for an hour or until the artichokes are soft but not overcooked.

Allow to cool and store in oil until ready to use.

Char whole or halved artichoke hearts on a hot griddle and serve with finely grated truffle, lemons zest and freshly ground black pepper.

Miso & sesame baby aubergine

Feeds: 4

Preparation time: 5 minutes

Cooking Time: 20 minutes

Ingredients

8 small/baby aubergines

4 tbsp of white miso paste

Several generous glugs of mirin

Squeeze of honey

Small glug of soy

Garnish

3 tbsp toasted sesame seeds

Several turns of black pepper

Several sprigs of parsley – finely chopped

Drizzle of rapeseed oil

Sprinkle of sea salt flakes

Instructions

Begin by heating a griddle until almost smoking then place on the aubergines allowing to blacken on one side for about 3-4 minutes before turning and repeating on the other side. Once blackened and soft, slice down the middle. Combine the miso paste, mirin, honey and soy and spoon over aubergines then place under the grill at 200 degrees Celsius for 3-5 minutes. Serve with a sprinkle of toasted sesame seeds and a sprinkle of parsley. Drizzle with a little rapeseed oil, sprinkle with sea salt flakes and serve.

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Truffled hollandaise sauce

Ingredients

400g unsalted butter – clarified

4 free range egg yolks (Clarence Court)

1 tbsp lemon juice

2 tbsp Dijon Mustard

Generous pinch of sea salt flakes

Several turns of freshly ground black pepper

½ tsp finely grated black truffle/ drizzle of truffle oil

Instructions

Start by separating the eggs. Place the yolks into a separate bowl.

Melt 200g of unsalted butter in a small pan and once melted separate the milk solids, keeping just the clear clarified butter.

Put the bowl of egg yolks over a pan of gently simmering water. Add one tablespoon of lemon juice and two tbsp of mustard. Whisk together thoroughly.

Gradually add small splashes of butter to the bowl with the yolks, whisking well between each addition and continue until all butter is used

French toast and poached egg

Feeds: 4

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Ingredients

4 eggs – Clarence Court Cotswold eggs (for extra richness of colour)

Generous splash of full fat milk

1 heaped tbsp of plain flour

Generous drizzle of truffle oil

Sprinkle of sea salt flakes

Several turns of freshly ground black pepper

Tiger loaf – thickly cut on a slight diagonal

Olive oil/rapeseed oil for frying

4 eggs – Clarence Court Cotswold eggs (for extra richness of colour)

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Instructions

Combine all ingredients in a bowl and mix well. Next soak the bread for 3-4 minutes on both sides in the mixture. Heat a frying pan with a generous glug of oil and fry over a medium heat until golden on both sides ensuring that you cook it for long enough that it’s cooked through. Your French toast can be fried just before serving.

Tip: Keep an ice cube readily available at this stage. If you can see that the mixture is starting to split, drop in the ice cube and whisk it in. This can save the hollandaise sauce!

Once all the butter is incorporated you should have a smooth, thickened sauce. Loosen the mixture with some white wine vinegar if needed and added seasoning to taste along with your grated truffle. Adding a splash of truffle oil works too.

For the poached eggs first bring a pan of water to the boil and add a splash of vinegar. Swirl the water with a spoon before gently cracking the eggs one at a time into the boiling water. Cook for 3-4 minutes as preferred.

To plate up first place your French toast in the centre of your plate and top with a poached egg. Drizzle a generous helping of truffled hollandaise sauce and serve with both the griddled miso aubergines and confit artichoke for a truly decadent brunch.

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