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Dressing up this classic breakfast with tart lemon curd and fresh raspberries makes it lovely for entertaining, but it’s still so easy to prepare.

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  • 6 eggs
  • 1 cup (250 mL) 10% half-and-half cream
  • 1/2 cup (125 mL) milk
  • 2 tsp (10 mL) vanilla
  • Pinch salt
  • 1 1/2 tsp (7 mL) poppy seeds
  • 8 slices POM® Ultra Moelleux White Bread
  • 2 tbsp (30 mL) butter
  • 2 tbsp (30 mL) canola oil
  • 2 tbsp (30 mL) icing sugar
  • 3/4 cup (175 mL) prepared lemon curd
  • Fresh raspberries


Whisk together eggs, cream, milk, vanilla and salt. Place bread in shallow baking dish; pour egg mixture over top. Let stand for 1 minute. Sprinkle with 1/2 tsp (2 mL) poppy seeds; flip over and sprinkle with another 1/2 tsp (2 mL) poppy seeds. Soak for 1 minute.

In large, nonstick skillet, heat half of the butter and oil over medium heat; cook soaked bread, in batches, for 2 to 3 minutes per side or until golden brown. Wipe out skillet and repeat with remaining butter, oil and bread.

Divide evenly among 4 plates and dust with icing sugar. Serve with dollop of lemon curd and raspberries. Sprinkle with remaining poppy seeds.