Charred eggy bread

Name: Charred eggy bread
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 2 free-range eggs, beaten; 50ml full-fat milk; a good dash of limoncello; 4 thick slices of stale sourdough or Italian bread; 2 tablespoons caster sugar, plus a little extra; 250g strawberries, halved; 200g ricotta, sliced or crumbled; runny honey; grated lemon zest, to serve

With strawberries & honey

10 mins

Super easy

serves 4

About the recipe

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

nutrition per serving

301

Calories

15%

9.7g

Fat

14%

4.7g

Saturates

24%

17.5g

Sugars

19%

0.7g

Salt

12%

12.6g

Protein

25%

39.6g

Carbs

15%

1.3g

Fibre

of an adult’s reference intake

Ingredients

2 free-range eggs, beaten

50ml full-fat milk

a good dash of limoncello

4 thick slices of stale sourdough or Italian bread

2 tablespoons caster sugar, plus a little extra

250g strawberries, halved

200g ricotta, sliced or crumbled

runny honey

grated lemon zest, to serve

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.