Wash, de-stalk and cut the strawberries into quarters and sprinkle the icing sugar over with a squeeze of fresh lime.
I suggest that you add a few Rosemary leaves to the strawberries.
Set them aside until the icing sugar has melted and the strawbs are starting to release their own juices.
Break the eggs into a bowl and whisk.
Cut the tops off of the brioche and remove the centre bread leaving a hole.
Dunk the brioche carefully into the beaten egg and fry until nicely browned.
Spoon Strawberries into the centre of each brioche.
Top with slices of Pepper Chevin and lightly grill them to soften the cheese.
Top with the brioche lid.
Sprinkle with icing sugar and serve.
Reprinted with permission of Janice Tripepi.
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