ingredients

8 slices of four-quarter thick 2 cm
25 cl of milk
2 eggs
20 g of sugar
500 g 200 g strawberries
Mint chopped mint

Equipment

1 large hollow dish
1 colander
1 clean linen
1 saucepan
1 large nonstick skillet

Steps

Step 1

In advance: mix eggs and sugar in the large dish. Mix gradually with the milk. Put the slices of pound flat in this cream, let them drink all the juice.

2nd step

At the same time: wash in a colander, dry on a cloth, cut strawberries . Cut the larger ones in two. Heat 500 g in the saucepan over high heat. When they have lost their juice, simmer 7-8 min, the time to get a sauce a little juicy. Off the heat, add mint and 200 g raw strawberries.

Step 3

5-6 min before serving: heat the frying pan over medium-low heat. Lift the slices with the spatula, slide them into the pan. Cook approx. 2 min per side. As soon as the cream is taken, cooked to heart, put on 4 plates, pour it just hot, enjoy.

tips

Four quarters. We used that of Ker Cadélac, easy to find in supermarkets, cooked only in butter and whole eggs.

Knack. Do not flip the pound slices if the top has not absorbed the cream well: sprinkle them with a spoon to make them drink what is left at the bottom of the dish.

Before cooking, the impregnated slices are more fragile: move them with a thin spatula, as wide as they are. • For a good holding and a final texture, cut slices of the indicated thickness, not finer!

Variations . Replace mint with fresh thyme leaves, or a few pepper mill tricks.