Breaded brie. Oozy, yummy, melty, delicious breaded brie
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 4 (or 2 besties with a bottle of wine.....or one after a very very bad day ;-) )
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- 500 g brie
- 50 g plain flour
- 200 g breadcrumbs
- 2 eggs
- 2 tbsp oil
Cut your brie into 4 equal sized triangles.
Tip your flour into a ziplock bag and add your brie. Give it a gently shake to dust the outside of the brie with flour.
What you need now is to set up a production line. You need a bowl and then a low sided container or large plate.
Crack the two eggs and whisk until combined. Pour into the bowl.
Add your breadcrumbs to the container.
Have a bowl of water run in the sink, just in case. I quite often forgo this step and I end up having to clean sticky, eggy, breadcrumbs off my taps :oops:
Using just one hand coat each piece of brie with egg and then put it into the breadcrumb mix. Use your clean hand to sprinkles breadcrumbs onto the brie and push them down gently.
Aim to keep one hand for the egg and one hand for the breadcrumbs. This will save you getting too messy and will prevent too much wastage.
Once you have coated each piece of brie with egg and breadcrumbs. Repeat the process.
We want the brie to be double coated. Egg, breadcrumbs, egg, breadcrumbs.
On the last set of breadcrumbs make sure there is no visible brie.
At this point you can refrigerate the brie until you need it. It will sit in the fridge for a couple of hours.
Heat a frying pan on a low-medium heat, add the oil and then gently place each brie triangle into the oil. Cook for two minutes before carefully flipping over. Cook for 2 minutes more.
Then gently crisp and brown each edge.
Very gently place the brie triangles back flat and leave for a further 2 minutes.
By now the brie should be lightly golden and on the verge of bursting. Remove from the pan and serve immediately with plenty of crusty bread.
Be prepared for people to bow down and beg for more. It is that good........................