Charred eggy bread
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.
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.
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