Ingredients

• 2 thick slices of bread

• Butter, for the pan

GROUP A: FRENCH TOAST BATTER

• 2 medium eggs

• 1/4 tsp granulated sugar

• 1/4 cup milk

• 2 whole cloves, ground finely

• 1/4 tsp vanilla extract

• 1/4 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• Salt & pepper, to taste

GROUP B: TOPPINGS

• 1 medium avocado, sliced

• 3 - 4 mint leaves, roughly chopped

• 1 tbsp goat cheese crumbles

GROUP C: PEACH PURÉE

• 1 whole medium or small peach

• 2 tbsp water

Method

• Make the peach purée: Cut the peach into cubes and blend in a food processor with the water. Strain through a sieve and discard the skin and chunky bits.

• In a large bowl, whisk together all Group A ingredients. Soak the bread slices in the mixture for and refrigerate for 20 minutes.

• Heat a skillet on medium-high heat and brush with butter. Cook the bread slices for 3 minutes on each side, or until golden brown.

• Plate the toast, add the avocado slices over it, and lightly season the avocado with salt and pepper. Sprinkle the goat cheese and mint leaves on top. Either pour the peach purée over the loaded toast or serve on the side as a dipping sauce.