Melt the butter in a small saute pan over medium heat. Stir in the almonds and saute, tossing frequently, for 2 to 3 minutes, until the almonds are golden brown. Sprinkle with the fleur de sel and the maple syrup, and keep warm.
Meanwhile, combine the ricotta, honey and vanilla and divide it among breakfast plates. Surround the ricotta with the berries and spoon the almond and maple syrup mixture over the ricotta. Place a slice of toasted brioche on each plate and serve warm.
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|Serving Size: 1 Serving (145g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 209 (41%)|
|Amt Per Serving||% DV|
|Total Fat 23.3g||31 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 1g|
|Cholesterol 61.1mg||19 %|
|Sodium 13.6mg||0 %|
|Potassium 241.5mg||6 %|
|Total Carbohydrate 75.7g||22 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 75.7g|
|Protein 0.2g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 508
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