- For the French toast:
- 6 free-range eggs
- ½ cup cream
- 4 ciabatta, thick slices
- 100 g almonds, roughly chopped
- 3 T butter
- 4 free-range eggs, soft-boiled
- ¼ cup biltong powder
- ¼ cup maple syrup
Preheat the oven to 180°C. To make the French toast, whisk the eggs and cream. Soak the ciabatta in the egg mixture for 5 minutes, then roll in the almonds on both sides.
Heat the butter in a nonstick pan over a medium to high heat. Fry the bread on both sides for 3 minutes, or until golden brown. Finish in the oven for 5 minutes.
To serve, cut the tops o the boiled eggs and sprinkle with biltong powder. Serve with the French toast and a drizzle of maple syrup.