Hot Honey French Toast with Saint Valentine

Breakfast in bed French Toast with Lemon Mascarpone and Apostle Saint Valentine –
Lavender & Rosemary Hot Honey. Make it for that someone special in your life.

Ingredients
Serves 2

4 free-range eggs

60ml milk

60ml cream

1 tsp vanilla extract

1 Tbsp caster sugar

Pinch sea salt

2 thick-cut slices of brioche loaf, about 2.5cm thick

40g butter

140g mascarpone

½ lemon, zest only

1 tsp icing sugar

2-3 tsp Saint Valentine – Lavender & Rosemary Hot Honey

Method

Pre-heat your oven to 100°C.

Whisk the eggs first and then whisk in the milk, cream, vanilla and sugar. Pour over
your brioche slices in a small shallow dish that snugly fits the brioche. Soak in the
liquid for 4-6 minutes, flipping it over and over to make sure the egg mixture has
completely seeped inside through.

Heat up your largest skillet/frying pan on a medium-high heat. Once the pan is piping
hot lower the heat to medium, then melt in the butter. Swirl the pan around, covering
the whole surface of the pan with the butter and when it starts to sizzle add your
soaked slices of brioche.

Gently fry the brioche, slow and long, for 2-4 minutes on each side, the egg needs to
set all the way through, without burning, making sure the each side has a golden
brown hue. Place the French toast on a small baking tray and place in the oven (to
keep warm).

Hand whisk your mascarpone in a small bowl with the lemon zest and icing sugar.
Remove the brioche from the oven, place on a pretty plate and allow to cool for a
minute before dolloping a large tablespoon of the mascarpone on top. Using the
back of warmed spoon make a well in the middle of the mascarpone and drizzle in 1-
2 teaspoons of Saint Valentine – Lavender & Rosemary Hot Honey
into it.