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French toast with lemon ricotta whip

French Sourdough Toast

Yield 2

with lemon ricotta whip, thyme-roasted blackberries & rockmelon ribbons

Ingredients

French Toast

Ricotta Whip

Thyme-roasted Blueberries

Instructions

French Toast

  1. In a large bowl combine the milk, eggs, honey and cinnamon. Whisk until well combined.
  2. Dip the slices of sourdough into the egg mixture to coat evenly.
  3. In a frying pan, over a medium heat, melt half the butter then cook 2 slices of egg-coated bread, cooking for 2-3 minutes on each side until golden. Next add the remaining butter and cook the second batch of sourdough slices.

Ricotta Whip

  1. Place all ingredients into a large mixing bowl and whisk vigorously until well combined and ricotta becomes light and fluffy. 

Thyme-roasted Blackberries

  1. Line a baking tray with greaseproof paper and evenly scatter the blackberries on top.
  2. Place thyme sprigs randomly on top of the berries and drizzle with honey.
  3. Bake for 5-10 minutes until the berries collapse slightly.
  4. Remove from oven; allow to cool slightly.

Notes

Preheat oven to 180c.

To Serve

Use a vegetable peeler to make 20 rockmelon ribbons (10 per plate).

Bee Fruity Blue Gum Honey (to drizzle).

Arrange your French toast pieces on 2 plates, top each with thyme roasted blackberries and rockmelon ribbons.

Spoon a generous amount of ricotta whip onto each plate. Drizzle with honey.

Courses Breakfast

Cuisine Brunch

Recipe by Beechworth Honey Blog at https://www.beechworthhoney.com.au/blog/french-sourdough-toast/