French toast ingredients:
4 slices beetroot and nigella seed bread
2 eggs
½ cup cream
½ cup finely grated Whitestone Mt Kyeburn cheese
1 tsp Dijon mustard
Salt
Pepper
Butter
Olive oil
Walnut & parsley oil ingredients:
1 cup parsley
¼ cup toasted walnuts
1 small clove garlic
1 tsp lemon zest
½ cup olive oil
1 tbsp lemon juice
In a blender put all of the walnut & parsley oil ingredients and blend until smooth. Season with salt and pepper to taste and set aside
To make the French toast, mix together in a shallow dish the eggs, cream, Dijon mustard, finely grated cheese and a pinch of salt and pepper
Heat a pan on a moderate heat
Soak both sides of the slices of bread in the egg/cream mix
Put a tablespoon of butter and a drizzle of oil in the pan. Place the slices of soaked bread in the pan and fry until golden brown before turning and cooking the other side
Once golden on both sides, serve with a couple of spoons of the walnut & parsley oil
