Charred eggy bread

With strawberries & honey

Charred eggy bread

Charred eggy bread

Serves Serves 4
Time Cooks In10 minutes
DifficultySuper easy
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
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  • 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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  1. 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.
  2. Sprinkle the slices with the caster sugar, then cook on the barbecue for a couple of minutes on each side until golden.
  3. Dust the strawberries with caster sugar and grill them really quickly, just until the sugar on the outside browns.
  4. Top the warm bread with ricotta and the grilled strawberries. Drizzle with honey and decorate with lemon zest.