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Charred eggy bread with strawberries and honey
With a good dollop of ricotta
Charred eggy bread with strawberries and honey
Serves 4
Cooks In10 minutes
DifficultySuper easy
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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.
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