Ricotta strawberry French toast

breakfast brunch calcium fibre folate french toast indulgent strawberries summer vegetarian

N/A

Source

Ingredients

1 large egg , beaten

300ml milk

1 tsp vanilla extract

4 slices thick-cut white bread

2 tbsp butter

50g ricotta

2 tbsp honey

100g strawberries , some sliced, some halved

2 mint sprigs, leaves picked

Method

In a wide dish, whisk the egg, milk and vanilla together. Coat one side of the bread slices in the liquid, then carefully flip them over and leave them to soak for 1-2 mins.

Melt 1 tbsp of the butter in a large non-stick pan over a medium heat and add two slices of bread. Cook for 5 mins or until golden, then turn to cook the other side for another 5 mins. Transfer to a plate and cook the other two slices in the rest of the butter.

Halve the toast on the diagonal and spread each slice with the ricotta. Drizzle over the honey and a pinch of flaky sea salt, and arrange some sliced strawberries in a fan across the toast. Decorate the plate with the halved strawberries and mint.