This time of year the quality of the berries in season are enough to make your eyes water. So for breakfast I have come up with this super simple french toast to make the most of these summer flavours.
Ingredients (Serves 2)
6 Slices of Genius gluten-free bread
2 eggs
1 big dash of cream or milk
250g of Strawberries
2-3 mint leaves
50g of sugar (dash of water)
Squeeze of fresh lemon
Beat the eggs and cream together in a bowel. Turn on a frying to a medium heat. In a separate pan put in the sugar, water and strawberries and cook down on a medium heat, until the strawberries have cooked through and started to break down and the sugar is dissolved. Add in the chopped mint leaves and a squeeze of lemon juice to take. Set aside. Take the bread dunk it in the egg mixture and fry in the pan until browned on both sides.
Serve the toast on a plate with the warm strawberry compot. Delish.
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