Torrijas with sherry
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 2 (estimated)
Nutrition facts
- Protein15 %12 g
- Carbs49 %40 g
- Fat36 %13 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 346 kcal | 207 kcal |
| Protein | 12 g | 7.2 g |
| Carbs | 40 g | 24 g |
| Fat | 13 g | 7.8 g |
One serving is about 167 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty18/100
- Recipe completeness45/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Breakfast - Spanish
Ingredients
- 4 slices Bread (thick)
- 2 tablespoons Milk
- 2 Egg (medium)
- Olive oil (For frying)
- Icing Sugar (To serve)
- Creme Fraiche (To serve)
- 2 tablespoons Double Cream
- 3 teaspoons Golden Caster Sugar
- 3 tablespoons Sweet Sherry
Instructions
In a wide, shallow bowl, beat the eggs with the cream, milk, golden caster sugar and sherry. Cut each slice of bread in two and dip them into the egg mix, turning to make sure they get a good coating on either side. Soak bread in egg mixture for 10 mins to absorb the liquid (carefully turn them over from time to time and make sure they don’t get too soggy).
Heat 1½ tbsp olive oil in a large frying pan and cook the bread for about 3 mins on each side until dark golden and crisp on the edge. Keep the slices warm in a low oven as you cook the rest.
Divide the torrijas between plates and dust with the icing sugar. Serve with crème fraîche or Greek yogurt on the side.
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