Montville Coffee Espresso French Toast

MONTVILLE COFFEE

10 MINUTES PREP TIME | 10 MINUTES COOK TIME | SERVES 4

INGREDIENTS

8 thick slices stale good quality sourdough bread 6 Eumundi Farm Fresh free range eggs 30ml vanilla essence 75ml of strong espresso Montville coffee Butter Canadian maple syrup COYO Dairy Free ice cream Luvaberry strawberries Fresh seasonal berries

METHOD

1. Preheat frypan. 2. Whisk the eggs and mix in the vanilla and espresso. 3. Dip bread into egg mixture and allow to soak for between 60-90 seconds, continue to flip, and push bread into the mix to saturate. 4. Melt butter in the frypan. 5. Cook the soaked bread; ideally only turn once, so allow it to cook and brown for around 2 minutes. You want to caramelise the toast and cook the egg without burning the bread. 6. Layer 4 plates with the slices of toast. Go for height and volume. 7. Neatly scoop two generous serves of COYO Dairy Free vanilla bean ice cream onto the toast. 8. Top with strawberries, blueberries, and raspberries... whatever is in season, and can be locally sourced. Go for abundance here and focus on height and concentrated colour so the French Toast is still the hero creating a border. 9. Drizzle generously with Canadian maple syrup. 10. Garnish with vibrant fresh mint leaves. You can consider shaving chocolate or fresh nutmeg onto the dish as a final element. Note: We suggest pairing this delicious French toast with the Woodford blend, brewed your favourite method. Brew recipes and much more can be found on our website montvillecoffee.com.au