Savoury eggy bread and heritage carrots


(For 4 portions)

  • 1 punnet Rock Chives
  • 1 punnet Daikon Cress
  • 50ml soy milk
  • 180g avocado guacamole
  • 100g extra mature cheddar cheese
  • 4 medium slices white bread
  • 4 medium eggs
  • 300g roasted heritage carrots
  • 60g unsalted butter


  • In a mixing bowl, whisk together the eggs, soy milk and ½ punnet of chopped Rock Chives. 
  • Cut out 4 large circles 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. 
  • Pan fry the eggy bread on both side with the butter and using a blinis pan if you can. 
  • Serve with the freshly made guacamole, the roasted carrots, the crumbles of cheddar cheese, the Daikon Cress and the rest of the Rock Chives. 

Recipe: Franck Pontais

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