Payn pur-dew

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Payn pur-dew is the medieval ancestor of French toast: bread dipped in egg yolk, fried in clarified butter and finished with sugar. It is wonderfully recognisable, which makes it one of the easiest medieval dishes to imagine on a modern breakfast or dessert table.

Serves: 4 people

Preparation time: 20 min

Ingredients

• Brioche or firm white bread – 4 thick slices
• Egg yolks – 3
• Salt – a pinch
• Clarified butter – 2 to 3 tbsp
• Sugar – 2 to 3 tbsp

Method

1. Whisk the egg yolks with the salt in a shallow bowl.
2. Warm the clarified butter in a frying pan over medium heat.
3. Dip the bread slices into the yolks and turn them so both sides are lightly coated. Let the bread take on the yolk, but do not leave it so long that it falls apart.
4. Lay the slices in the pan and fry gently until golden underneath.
5. Turn and cook the other side until the bread is crisp at the edges and rich in colour.
6. Transfer to a plate and sprinkle generously with sugar while still hot so it clings to the surface.
7. Serve warm, either as a historical breakfast-style dish or as a simple old-fashioned dessert.