Preparation time: 5 mins
Cooking time: 8 mins
½ cup plain Greek-style yogurt
1 Tbsp maple syrup
1 tsp vanilla essence
2 brioche buns (or hamburger rolls)
4 Strawberries, hulled, sliced
Icing sugar, to dust
Mixed berries, to serve
- To make the yogurt custard filling, in a large bowl whisk together egg, yogurt, maple syrup and vanilla until mixture is smooth.
- Split brioche buns in half. Place cut-side up on a chopping board. Use a small serrated knife to trim each to form a heart shape, discarding offcuts.
- Use the back of a teaspoon to create an indent in the centre of the heart, pushing down firmly, leaving a 1cm thick border.
- Arrange brioche hearts in a single layer in the non-stick mesh basket of the Philips XXL airfryer with Smart Sensing Technology. Carefully spoon the egg mixture into brioche hearts until the centre is almost full. (About 3 dessert spoons full) Place strawberry slices on top.
- Set temperature to 160°C and time to 8 minutes. Once cooked, set aside for a few minutes to cool slightly.
- Serve toasts warm, dusted in icing sugar, served with mixed berries on the side.
Recipe by Elle Vernon, Philips Kitchen ambassador and Airfryer enthusiast
- Go on, impress the one you love that little bit more. Make your strawberry slices a little bit fancy by cutting each slice into a heart shape.
- These toasts are great warm, but equally as good when enjoyed cold. You can make them the night before to make breakfast (lunch, dinner or dessert) even easier.
- You may not need all of the yogurt custard egg filling mixture, as it will depend on the size of the brioche buns you use. Any unused filling mixture can be kept in the fridge, in an airtight container to use again the next day.