For the savoury toast: Roll the bread with a rolling pin to flatten slightly. Mix the ricotta with the mushrooms, parsley and Emmenthal cheese. Spread the mixture on the flattened bread and roll, press gently to hold. Beat the eggs, milk and parmesan until lightly frothy. Dip the bread rolls in the egg mixture and shallow fry until golden on each side. Remove from pan and roll with the Parma ham. Serve immediately with side salad.

For the sweet toast: Spread 1 side of each slice of bread with butter, turn around and spread the other slice with the mascarpone. Spread 3 of the bread with sliced strawberries and sandwich together. In a bowl whisk together the coconut milk, cinnamon and vanilla. Dip the bread in the egg mixture. Shallow fry in hot melted butter, on both sides until golden. Serve while still hot dusted with icing sugar and more strawberries.

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