Charred eggy bread with strawberries & honey

Crumbled ricotta and honey drizzled strawberries sitting on charred eggy bread

Serves 4

  • 2 free-range eggs

  • 50 ml full-fat milk

  • 1 good dash limoncello

  • 4 thick slices stale sourdough or Italian bread

  • 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

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.

Nutritional Information

Charred eggy bread with strawberries & honey

With a good dollop of ricotta

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Enjoy this twist on classic French toast with limoncello for an indulgent breakfast or sweet treat
Serves 4
10m
Super easy
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Method



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.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

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.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 313
    16%
  • Carbs 40.1g
    15%
  • Sugar 15.7g 17%
  • Fat 10.3g 15%
  • Saturates 4.9g 25%
  • Protein 13.6g 30%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 2 free-range eggs

  • 50 ml full-fat milk

  • 1 good dash limoncello

  • 4 thick slices stale sourdough or Italian bread

  • 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