Charred eggy bread

Name: Charred eggy bread
Total time: 10 min
Yield: 4
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

With strawberries & honey

Vegetarianv

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

Serves 4

Cooks In10 minutes

DifficultySuper easy

Eggs Mother's day Bread Fruit Breakfast

Nutrition per serving

Calories 301 15%
Fat 9.7g 14%
Saturates 4.7g 24%
Sugars 17.5g 19%
Salt 0.7g 12%
Protein 12.6g 25%
Carbs 39.6g 15%
Fibre 1.3g -

Of an adult's reference intake

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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

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.