Ingredients

• 3 large eggs
• 2/3 cup whole milk or cream
• 1/2 to 2/3 cup grated Parmigiano-Reggiano, a couple of handfuls
• Freshly grated nutmeg
• Salt and freshly ground black pepper
• 1 1/2 pounds ground pork
• 2 1/4 teaspoons ground sage or rubbed sage, half a palmful
• 2 1/4 teaspoons granulated onion
• 1 1/2 teaspoons granulated garlic, half a palmful
• 2 1/4 teaspoons fennel seed, half a palmful
• 3 pinches ground cloves or allspice
• 2 tablespoons extra-virgin olive oil
• 8 slices thick cut good quality white bread
• 2 tablespoons butter
• 2 cups halved or sliced strawberries
• 1/2 cup thinly sliced or torn fresh basil leaves
• 1 teaspoon sugar
• Good quality honey of your favorite variety, for liberal drizzling

Instructions

1. Watch how to make this recipe.
2. Preheat the griddle to medium.
3. Whisk together the eggs, milk or cream, the cheese, the nutmeg and salt and pepper, to taste, in a shallow dish.
4. In a medium bowl add the pork, sage, onion, garlic, fennel, cloves, lots of black pepper and salt, to taste, and mix to combine. Divide the mixture into 4 pieces and form each piece into 2 small patties, about 2 1/2-inches wide. Heat the extra-virgin olive oil in large skillet over medium heat. Add the patties and cook 3 to 4 minutes on each side. Turn off the heat and keep warm in the pan.
5. Wipe the hot griddle with butter nested in a paper towel. Soak the bread, a few slices at a time, in the milk mixture, shaking off the excess. Add the bread to the griddle and cook until toasted, crispy and golden, about 3 minutes on each side. Cook in batches, if necessary.
6. While the bread toasts, combine the strawberries, basil and sugar in a medium bowl.
7. Halve the toast from corner to corner. Serve the toast on individual plates layered with sausage patties, a liberal drizzle of honey and the berries with basil.