DAILY DINNERS

Mix the eggs, milk, lemon zest and 1 tbsp sugar in a shallow dish. Add the brioche, then turn in the liquid until well soaked.

Put 2 tbsp sugar and 25g butter in a frying pan, then heat gently until the sugar has melted. Add the plums, then fry until they are softened and the juice is golden brown, about 5 minutes. Add the lemon juice, then heat gently to make a light syrup.

Heat the remaining butter in a large, non-stick frying pan, then add the slices of brioche and fry on each side until golden brown, Put 2 slices on each plate, sprinkle with the remaining sugar, then spoon over the plums and their juices. Serve as they are or with creme fraiche or vanilla ice cream.