If you’re looking for an ideal dish for summer brunch, French toast with Prosciutto di San Daniele, avocado and scrambled egg is the perfect choice for you.
This summer recipe is designed for those who crave a blend of refined and hearty flavours, without compromising on ease of preparation.
Imagine starting your day with a dish that combines the sweetness of French toast with the flavourful taste of Prosciutto di San Daniele, the creaminess of the avocado and the softness of the scrambled eggs. A real triumph of flavour that not only delights the palate, but that also gives you the right amount of energy to best tackle your daily activities.
The French toast, with its fluffy and slightly crispy consistency, is the perfect base to welcome fresh, high-quality ingredients. The Prosciutto di San Daniele, with its delicate aroma and unique taste, melds perfectly with the creaminess of ripe avocado, creating a balance of flavours that satisfies even the most discerning palates. The scrambled eggs, soft and silky, complete this culinary work of art, making each mouthful a unique and indulgent experience.
Furthermore, thanks to the combination of protein, healthy fats and carbohydrates, this French toast will supply you with the energy needed to go about your day with the right vitality. It is the perfect choice for those who wish to start the day with a full and balanced meal, that satiates and satisfies without being too heavy. Treat yourself to this summer recipe and discover how a simple brunch can be transformed into a moment of pure culinary pleasure.
Recipe for French toast with Prosciutto di San Daniele:
Ingredients
For the base:
- 2 slices of brioche bread/sliced bread
- 1 egg
- 2 tablespoons of milk
To garnish:
- 3 eggs
- 1 cube of butter
- 1 avocado
- 4 slices of Prosciutto di San Daniele
Instructions
- In a dish prepare the batter for the French toast: break the egg and add the milk and salt and pepper to taste. Mix well with a fork.
- Then make the scrambled eggs: break 3 eggs into a bowl and beat them well with a whisk, until you get a mixture with an even yellow colour. Add a pinch of salt.
- Take two pans and melt a cube of butter in each.
- Dip the slices of bread in the batter and lay them in a pan. Cook for around 3 minutes on each side.
- Then pour the eggs into the second pan and cook on a low heat. As soon as the eggs start to thicken at the edges, gently fold them into the centre with a silicone spatula.
- Continue to cook the eggs, whilst still maintaining a very fluffy texture.
- Then plate up the brioche and garnish with the eggs, half a sliced avocado and two slices of Prosciutto di San Daniele.
