Belgium

Group H: BELGIUM

What was it?

Croûtes dorées, which could be translated into spiced French toast (the two countries share a fair bit of cuisine) or ‘snazzy eggy bread.’ An egg was beaten with milk, cinnamon and nutmeg. Bread was dipped into this mixture, then fried in butter. Sugar was sprinkled over the toast once it had cooked.

How was it?

Very interesting. This occupied the middle-ground between sweet and savoury. Add some jam or chocolate and you’ve got a delicious sweet breakfast. Add some cheese and you’ve got a top savoury option. This versatility gives the meal good potential depth. The bread feels fuller for the dipping it takes before frying.

Overall:

I was left wanting to try this one again, to fully explore its strengths and to see what works best with it. I’d dearly love to try it both with a sweet jam and with some cheesy beans. It’s this potential in its flexibility which give the dish its strength. It’s also relatively quick and simple to prepare.

If it was a Belgian footballer?

Versatile, and able to perform a couple of different positions, we’re looking at Marouane Fellaini.