Breakfast recipe
Quick breakfast toasts with whipped lemon ricotta, strawberries, blueberries, pumpkin seeds, honey, and mint.
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Ingredients
two-slot toaster, knife and board, fine grater, scales and measuring spoons, 1l bowl
Method
Wash and hull the strawberries, then slice. Wash the blueberries and pat dry. Chop two-thirds of the mint leaves, reserving the rest for topping.
Measure 1g finely grated lemon zest and 5ml lemon juice, saving unused fruit. Beat all ricotta with the measured zest and juice and half the honey until spoonable.
Toast all sourdough slices until golden, about 2–3 minutes per cycle according to your appliance. A two-slot toaster needs four cycles for the base four-serving recipe; allow another 2–3 minutes for each extra pair. Let the toast cool for 1 minute before adding ricotta.
Toss all strawberries and blueberries with the chopped mint and one-third of the total honey.
Divide all lemon ricotta and dressed berries over the toast. Scatter all pumpkin seeds and reserved mint over, then drizzle with the remaining one-sixth of the honey. Serve two topped slices per person straight away.
