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Lemon French toast with nectarine and basil

In high summer the Mediterranean flavours of basil and nectarine are a special treat at breakfast time.  Try to find unwaxed lemons for the most authentic Sicilian taste.

Method (serves 1)

  • Cut the nectarine into slices and sprinkle the sugar over it while you make the French toast.
  • Mix the egg and milk and lemon zest together in a wide, shallow bowl.
  • Dip the brioche slices into the egg mixture, making sure both sides are covered.
  • Drop the slices into a hot frying pan with melted butter in it.
  • Fry on either side until brown and then serve cut into triangles.
  • Serve with the nectarine slices and a few basil leaves scattered on top along with any juice which has escaped from the nectarines.


Print this recipe


  • 2 Slices of brioche
  • 1 Egg, beaten
  • 1 tbsp Milk
  • 25g Butter
  • Zest of 1 lemon
  • 1 Nectarine
  • 20g Sugar
  • Basil leaves


  • Energy: 560.3Kcal
  • Protein: 12.9g
  • Carbohydrates: 55.3g
  • of which sugars: 36.8g
  • Fat: 31.9g
  • Fibre: 2.1g
  • Salt: 1.2g

Approx. nutritional figures per serving size of 180g.

This recipe contains

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