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Charred eggy bread
With strawberries & honey
Vegetarian
v
Charred eggy bread
With strawberries & honey
Vegetarian
v
“Enjoy this twist on classic French toast with limoncello for an indulgent breakfast or sweet treat ”
Serves
Serves
4
Time
Cooks In
10 minutes
Difficulty
Super easy
Eggs
Mother's day
Bread
Fruit
Breakfast
Nutrition per serving
Plus
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
Tap For Method
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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Tap For Ingredients
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.
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