Minted Strawberries,
French Toast
& Yoghurt
What you need
- 100g Pauls Athentikos Sweet & Creamy Vanilla Yoghurt
- 100ml Pauls Pure Cream
- 4 eggs
- 50g caster sugar
- Lemon juice
- 1 tbsp ground cinnamon
- 200g strawberries hulled and washed
- Fresh mint leaves
- 1 large brioche
How To Make It
- Beat the eggs, caster sugar, cinnamon and the cream in a shallow dish until sugar is dissolved. Quarter the strawberries and squeeze some lemon juice over. Chop the mint leaves and stir through the strawberries and let stand for 10 mins.
- Heat a fry pan on medium heat and grease with a knob of butter. Cut the brioche into thick slices and dip each side into the egg mixture and fry each slice for a minute on each side until golden brown. Serve with the strawberries and a generous dollop of Pauls Athentikos Sweet & Creamy Vanilla Yoghurt.
