French toast with peanut butter and strawberry jam

Ingredients:

French toast

• Two slices of French baguette, 1 cm thick.
• 2 tablespoons peanut butter or other nut spread
• 1 tbsp. l. strawberry compote
• 1 large egg
• 1 cup of milk
• 1/4 tsp ground cinnamon
• 1/4 tsp. grated nutmeg
• 0.5 cup crushed sweet cornflakes (breakfast cereal)
• 2 tbsp. melted butter (see preparation)

Strawberry compote

• 1.5 cups strawberries, quartered
• 3 tbsp. granulated sugar
• 2 tablespoons lemon juice
• A pinch of coarse salt

Preparation:

1. Make a sandwich with 2 tablespoons of peanut butter and 1 tablespoon of strawberry compote. In a small bowl, combine the egg, milk, cinnamon, and nutmeg. Dip the sandwich in the egg mixture for about 10 seconds on each side, then roll in crushed cornflakes.
2. In a skillet over medium-high heat, melt the clarified butter and fry the French toast on both sides until dark golden brown. Cut in half and top with a spoonful of strawberry compote (see recipe below).
3. Strawberry compote:
   Yield: 1 tbsp.
   
   Combine strawberries, sugar, lemon juice, and salt in a small saucepan. Simmer over low heat, stirring frequently (to prevent burning), until the mixture thickens, 10–15 minutes. Serve warm or refrigerate, covered, for up to 5 days.
4. Clarified butter:
   
   Melt 150g (10 tbsp) butter in a small saucepan over medium-low heat and cook until the solids separate and rise to the top, about 5 minutes; let cool. Skim off any white foam. Use a spoon to scoop out the clear, now melted butter, leaving the darkened sediment at the bottom of the pan. The melted butter can be stored in a sealed container in the refrigerator for up to 1 month.