- Preparation 16 min.
Whisk the eggs, then add 100 ml of Isigny Sainte-Mère PDO Crème Fraîche. Mix well and add the vanilla sugar, then stir again.
Dip the sliced brioche into the mixture.
Heat up a frying pan with the butter and brown the slices for 3 minutes on each side.
Meanwhile, rinse and slice the strawberries.
Once the brioche slices have been browned, serve them on two plates with the strawberries and a teaspoon of Isigny Sainte-Mère PDO Crème Fraîche