Jamie Oliver

Charred eggy bread with strawberries and honey

With a good dollop of ricotta

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Charred eggy bread with strawberries and honey

Serves 4
Cooks In10 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    313
    16%
  • Fat
    10.3g
    15%
  • Saturates
    4.9g
    25%
  • Protein
    13.6g
    30%
  • Carbs
    40.1g
    15%
  • Sugar
    15.7g
    17%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    313
    16%
  • Fat
    10.3g
    15%
  • Saturates
    4.9g
    25%
  • Protein
    13.6g
    30%
  • Carbs
    40.1g
    15%
  • Sugar
    15.7g
    17%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 2 tablespoons caster sugar , plus a little extra
  • 250 g strawberries , halved
  • 200 g ricotta , sliced or crumbled
  • runny honey
  • grated lemon zest , to serve
  • 2 free-range eggs
  • 50 ml full-fat milk
  • 1 good dash limoncello
  • 4 thick slices stale sourdough or Italian bread
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Method

Enjoy this twist on classic French toast with limoncello for an indulgent breakfast or sweet treat.

Mix the beaten egg with the milk and a dash of limoncello in a shallow dish. Dip the bread slices into the mixture and shake off the excess. Sprinkle the slices with the caster sugar, then cook on the barbecue for a couple of minutes on each side until golden.

Dust the strawberries with caster sugar and grill them really quickly, just until the sugar on the outside browns.

Top the warm bread with ricotta and the grilled strawberries. Drizzle with honey and decorate with lemon zest.

Tip

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