Raspberries and banana eggy bread

(For 4 portions)

• 2 punnets Atsina Cress
• 4 medium slices white bread
• 4 medium eggs
• 50ml soy or oat milk
• 60g unsalted butter
• 40g caster sugar
• 4 medium bananas
• 180g raspberries
• 4 tsp acacia honey
• 4 pinches ground cinnamon

• Using a mixing bowl, whisk together the eggs, soy milk and caster sugar. 
• Cut out 4 large circle out of the slices of bread and lay them in the egg mixture. 
• Let the bread soak for a least 10 minutes and turn each slice on the over side, all the egg mix should be absorbed by the bread. 
• Making use of the butter, Pan fried the eggy bread on both sides. (use a blinis pan if you can) 
• Serve with the freshly cut banana and the cinnamon, the raspberries and Atsina Cress. 
• Add a drizzle of honey on each plate and serve while still hot. 

Recipe: Franck Pontais