For the last instalment of breakfast and beer pairings (at least for this time around anyway), I opted for a second dish featuring that most beloved of cured meats. In contrast to the last bacon dish, I served this one up with something a little more on the sweet side – French Brioche and Maple Roasted Figs.
For me this dish required a beer with a fairly robust bitterness yet sweet lactic resonance, giving a smooth mouthfeel. A number of excellent porters immediately sprung to mind and it was the Milk Porter from Kooinda that won out. Aromas of coffee and chocolate transpose on the palate to a definite bitterness that balances a mellow malt and milk sweetness. Mmmmm…
French Brioche with Bacon and Maple Roasted Figs | Serves 2
What you need:
- 3 figs
- Maple syrup
- 2 eggs
- 50ml milk
- 2 slices brioche
- 4 rashers bacon
- Icing sugar to serve
What to do:
- Preheat oven to 180 degrees Celsius. Grease and line a shallow baking tray. Cut the stems off the figs, slice in half and place in tray. Drizzle each half with maple syrup. Cook for 10-12 minutes or until fragrant and just soft.
- Beat eggs and milk in a large shallow bowl. Soak each slice of the brioche for 1 minute to allow them to soak up the mixture. Heat a frying pan to medium-high heat and grease with a little butter. Fry brioche on each side for a few minutes until crisp and golden brown.
- Fry bacon in a separate frying pan until lightly browned on each side.
- Slice brioche diagonally in half, top with figs and drizzle with a little extra maple syrup. Serve with icing sugar sifted on top and bacon the side.
The delicate sweet and malty undertones of the Kooinda harmonise with the milk and egg soaked brioche with the maple syrup adding another sweet layer of flavour. Sweet meets salty with the bacon thrown in the mix, then add to that the roasty bitterness of the porter and you have yourself a tasty little explosion of contrasting yet complimentary textures and flavours.