Although this simple breakfast or brunch can be made throughout the strawberry season, it’s particularly nice to bring it together while the elderflower is in bloom, during May and early June. Elderflower goes so well with strawberries and has a natural affinity with lemon, which I like to use generously in this recipe.
Serves 2
Ingredients
2 thick slices of good country bread or white sourdough
250g ripe strawberries
200g ricotta cheese
2 eggs
3 tbsp whole milk
25g caster sugar
1 lemon, zest and juice
A handful of fresh elderflower heads
1 large knob of butter
Method
Crack the eggs into a shallow bowl or dish. Add the milk and half the caster sugar, then whisk well with a fork until smooth. Pick the tiny white petals from 2 elderflower heads and stir them into the egg mixture.
Lay the bread into the bowl and leave it to soak up the egg mixture while you prepare the topping.
Put the ricotta into a bowl and add the lemon zest along with the remaining sugar. Mix well until smooth and well combined.
Hull the strawberries and slice them into a separate bowl. Squeeze over a little lemon juice, then add the petals from another 1 or 2 elderflower heads. Stir gently to combine and leave for a few minutes to macerate slightly.
Set a large frying pan over a medium heat and add the butter. Once it’s bubbling gently, lift the soaked bread from the bowl and lay it carefully into the pan. Scatter a few extra elderflower petals into the butter around the bread as it cooks.
Cook for 1 to 2 minutes on the first side, until golden underneath, then carefully turn and cook the second side for a similar amount of time.
Lift the eggy bread onto warm plates. Spread a generous spoonful or two of ricotta over the eggy bread, then top with the strawberries and their juices.
Finish with a few more elderflower petals and serve straight away.