Poor knight with marinated strawberries

Name: Poor knight with marinated strawberries
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 g Strawberries; 5 (à 15 g) slightly heaped tablespoon sugar; 2 TABLESPOONS Lemon juice; 8 discs White bread (approx. 25 g each); 1/4 l Milk; 2 TABLESPOONS cream sherry; 2 Eggs; 2 TABLESPOONS Oil; 1/2-1 TEASPOON ground cinnamon; 7-10 Tbsp Lemon slices and mint

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

500 g Strawberries
5 (à 15 g) slightly heaped tablespoon sugar
2 TABLESPOONS Lemon juice
8 discs White bread (approx. 25 g each)
1/4 l Milk
2 TABLESPOONS cream sherry
2 Eggs
2 TABLESPOONS Oil
1/2-1 TEASPOON ground cinnamon
7-10 Tbsp Lemon slices and mint

Directions

1
Wash, clean and coarsely dice the strawberries. Sprinkle with 1 tablespoon of sugar and sprinkle with lemon juice. Leave to stand for about 30 minutes. Put the breads on a plate with a high rim. Warm the milk lukewarm.
2
Mix with sherry and 2 tablespoons of sugar. Pour over the breads. Leave to stand for 20-30 minutes until all the liquid has been absorbed. Turn several times. Whisk the eggs in a deep plate. Let the bread drip off a little and turn in the eggs. Heat the oil in portions in a coated pan. Fry the breads for 2-3 minutes on each side. Mix cinnamon and 2 tablespoons of sugar. Turn the finished breads in it and keep warm.
3
Let the bread drip off a little and turn in the eggs. Heat the oil in portions in a coated pan. Fry the breads for 2-3 minutes on each side. Mix cinnamon and 2 tablespoons of sugar. Turn the finished breads in it and keep warm. Arrange everything. Decorate with lemon slices and mint