Summary

Ingredients

• 12 slices toast
• 150 ml milk
• 100 g whipped cream
• 5 egg (s)
• 1 tablespoon sugar
• 1 pinch (s) salt
• 3 tablespoon walnut oil
• 5 tablespoon butter
• 4 tablespoon desiccated coconut
• 6 tablespoon sugar, brown

For the dip:

• 600 g strawberries
• 1 half a lime (s), add the juice
• 4 stalks mint
• 2 tablespoon sugar

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Instructions

1. For the strawberry dip, wash, clean, drain and cut the strawberries into small cubes. Rinse off the mint, shake dry, pluck the leaves from the stalks and cut into fine strips. Mix the lime juice with 2 tablespoons of sugar in a bowl, then add the mint leaves cut into strips and stir in. Finally fold in the strawberry cubes.
2. For the toast, whisk the milk with the whipped cream, eggs, 1 tablespoon of sugar and a pinch of salt. Turn the toast slices one after the other and let them steep briefly.
3. In a large, wide pan, heat the walnut oil with the butter and fry the toast slices until golden brown on both sides over a medium heat, sprinkling the sides with the brown sugar and desiccated coconut.
4. Then halve the toasts diagonally and serve with the strawberry dip.