3 Eggs
60ml (¼ cup) Milk
8 slices Whole Grain Bread
1 firm ripe Avocado, stone removed, peeled
40g (½ cup) shaved Parmesan
¼ cup fresh Flat-Leaf Parsley Leaves
Melted Butter, to brush

  1. Whisk eggs and milk together in a medium size bowl, season with sea salt and freshly ground black pepper.
  2. Slice avocado into thin wedges, place avocado, parmesan and parsley in a small bowl. Set aside.
  3. Heat a large non-stick frying pan over a medium heat, brush with a little melted butter. Cooking two at a time, dip slices of bread into the egg mixture for 10 seconds each side. Cook for 2 minutes each side or until golden. Transfer to a plate and keep warm. Repeat with remaining bread, brushing pan with a little more butter as needed.
  4. To serve, place 2 slices of french toast on each plate. Top with some of the avocado salad. Serve immediately.

Serves 4
Cooking Time 16 minutes
Preparation Time 5 minutes

Tried and Tested: