Step 1

In a wide, shallow bowl, whisk together the egg, milk, za’atar, salt and lemon juice. Drop in the bread and let it soak up as much of the liquid on one side before flipping to let the other side soak, the goal is to have all of the liquid absorbed.

Step 2

Place a large pan over medium heat and add the butter, let it fully melt before adding the bread. Cook until nice and golden, about 3 minutes on each side.

Step 3

There should still be a bit of butter left in the pan when you remove the bread, add the radishes in, give the pan a quick shake to coat and let them cook undisturbed for about 3 minutes. Give them a flip, season with a pinch of salt and cook for another 2 minutes.

Step 4

Add the French toast to a plate, swoosh the ricotta on top (I love a swoosh) and pile on the radishes. Finish with a squeeze of lemon and a few cracks of black pepper.