Look at these strawberries I picked up today! 

Since I was up early for a ill-conceived McCarren run this morning, I figured I might as well make breakfast when I got home.  I’ve made stuffed french toast in the past, most recently for last year’s Pre-Easter Brunch Dinner Party (what??) Usually I use cream cheese and jam, but I thought I’d experiment a bit this time.  I had some leftover mint I’ve been needing to use, and with the discovery of some lovely strawberries, I came up with the following.  Slaving over a hot stove in the summer is my specialty. 

Lemon Ricotta Stuffed French Toast with Strawberry Mint Sauce
Lemon Ricotta Stuffing1/2 container of skim ricotta (or you can make your own!)1 1/2 lemons (juice and zest!)Mix ricotta, zest and juice of lemon. Strawberry Mint Sauce2 cups of strawberries1/3 cup powdered sugar1/4 mint, choppedChop up strawberries and pulse in food processor or blender.  Add sugar and mint and pulse until smooth.French Toast1 loaf good bread, sliced thick4 eggs1 tbls vanilla1/2 cup milkbutter for panWhisk eggs, vanilla and milk together in a container (make sure it’s big enough to fit the bread!)Take a slice of bread and spread lemon ricotta on one side.  Make a sandwich!  In a pan, melt butter.  Dip stuffed bread in the egg mixture until well coated.  Add to pan and cook until brown.  Flip! Remove from heat and top with several spoonfuls of strawberry mint sauce.
Make sure you’re prepare to be ridiculously full after eating this.  The ricotta is a bit rich, but balances well with the fresh strawberry and mint. 
Today is going to be a busy day.  I’m headed over to Berry Park to watch the World Cup, and then to the park for a picnic prepared by Bergur, who generously offered to make lunch for everyone.  I hear he’s an amazing cook, so I’m looking forward to it.  Then tonight, I’m headed over to check out the Creators Project at Milk Studios.  Whew!