I froze strawberries this summer – lots of strawberries. Here is one way to use some of those saved bits of summer – a great breakfast for a lazy Sunday morning!
What you need:
- 8 slices of French bread, about ½ inch thick
- ½ cup ricotta cheese
- 1 ½ cup frozen whole strawberries, thawed
- 1 Tablespoon plus 1 teaspoon sugar
- 1 egg
- ¾ cup heavy cream
- 1 Tablespoon of olive oil
- 1 Tablespoon of butter
- Whipping Cream (whipped)
How to Do it:
First mix ½ cup of the strawberries with the ricotta and 1 teaspoon of sugar. Mash until you have a fairly smooth, well blended mixture. I used frozen berries because they are soft and the juice comes out easily. I freeze them myself in early summer so I know they are only berries with nothing else added.
Slice the remaining berries and mix with the remaining sugar. Set this mixture aside. It will go on top of the toasts.
Beat the egg and cream together, set aside.
Spread ¼ of the ricotta on each of 4 slices of bread.
Top each slice with a second slice.
Dip each double piece of bread into the egg and cream mixture, then set on a plate to rest.
Heat the olive oil in a large skillet, then melt the butter into the pan.
Cook the bread on each side until it is golden brown and hot all the way through.
Serve each stuffed toast with whipping cream and the sweetened strawberries. I served ours with some crispy, candied bacon on the side!
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