FRENCH TOAST LEMON & STRAWBERRY ENGLISH MUFFINS
SERVES 4 PREP 15 MINS COOK 30 MINS
In a large bowl, gently whisk ¾ cup milk, 1 egg, 1 tbsp pure icing sugar, 1 tsp vanilla extract. Set aside 15 mins. In a large frying pan, melt 30g butter on medium. Split 4 spicy fruit English muffins in half. In batches, dip muffin halves into egg mixture, turning to coat. Fry 3 mins each side until golden. Transfer to a tray and cover to keep warm. Melt extra 30g butter in frying pan and repeat with remaining muffins and egg mixture. In a bowl, stir 1 cup lemon curd, 250g mascarpone and 1 tbsp icing sugar. Serve muffins topped with lemon mascarpone mixture, 250g sliced strawberries and dusted with icing sugar.