Makes 4 sandwiches
35g castor sugar
1¼ tsp table salt
peel of 3 oranges, dried and ground
35ml lukewarm Anchor Blue Top Milk
35ml lukewarm water
10g active dried yeast
400ml beaten eggs (approximately 10)
110g Mainland Unsalted Butter, softened
150g Mainland Salted Butter, diced
1 cup flat leaf parsley, leaves picked
2 cloves garlic, peeled and thinly sliced
freshly milled pepper
120g Barker’s Professional Capsicum & Apricot Chutney
120g Mainland Smoked Cheddar, shaved
4 eggs (hen or quail)
In an electric mixer with a paddle attachment, stir together the flour, orange powder, sugar and salt.
Combine the milk, water and yeast. Whisk to dissolve.
Using a dough hook, start the mixer at low speed and mix in the eggs, one at a time.
Pour in the yeast liquid and mix for 4 minutes until the dough is smooth.
Add in small amounts of butter and mix for 5 minutes until it leaves the sides of the bowl and becomes velvety in appearance.
Cover with cling film and leave to prove for 2 hours.
Knock back and knead for 2 minutes. Portion into equal amounts to go into 2 loaf tins.
Place into buttered and floured pans, cover with cling film and prove until doubled in size.
Remove the cling film and bake at 150°C for 25 minutes.
Place the butter, parsley and garlic in a saucepan. Heat and boil for 3 minutes, then add the milled pepper. Leave to cool.
Heat a flat top sandwich-maker to high.
Brush both sides of the brioche slices with the butter then toast the brioche in the sandwich-maker.
Spread the toasted brioche with Barker’s Professional Capsicum & Apricot Chutney, add the cheese and continue to cook until the cheese softens. Remove and keep warm.
Grease a 20mm cookie cutter, place onto the flat top and break in an egg to fry. Once the egg white is set, remove the cutter and fry the egg until only just cooked, drizzling it with a little more of the butter as it cooks.
Place the egg on the cheese, heat the remaining butter and drizzle over the egg.
NB : Brioche can be pre-purchased.