Brunch that packs a punch

Ricotta strawberry french toast

Give your French toast a summer makeover with fresh berries, lashings of ricotta, honey and mint – perfect for an indulgent weekend brunch.


  • 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


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 minutes or until golden, then turn to cook the other side for another 5 minutes. 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.