Ingredients

• 2 slices of any country-style bread

• Butter

• Mint leaves, for garnishing

GROUP A: FRENCH TOAST

• 2 medium eggs

• 1/8 tsp salt

• 1/4 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 1/4 tsp ground red chili seasoning

• 1 tsp heavy cream

GROUP B: POACHED PEACH

• 1 large firm peach, peeled, halved, and pitted

• Poaching syrup (recipe here)

• 10 - 12 basil leaves

Method

• In a large bowl, whisk together all the Group A ingredients except the bread. Dip in the bread slices, coat evenly on both sides, and let them rest in the batter for 10 minutes.

• Add the peach halves and basil leaves to a pot of warm poaching syrup and cover with a lid. Cook on medium-low heat for 15 minutes, then turn the halves around with a ladle, cover the pot, and cook for 15 minutes again. Stir occasionally and douse the peach in the syrup. Cook till the peach is soft enough that a toothpick meets no resistance but is still firm enough to hold its shape. Take the pot off the heat and let the peach cool in the syrup till it is ready to use.

• While the peach is cooking, prepare the french toast: Set the heat to medium-high and brush the surface of a large skillet with butter. Transfer the bread slices to the skillet, reduce heat to medium-low, and cook on each side for 4 - 5 minutes, till the edges are crisp and the centers are golden-brown.

• Plate the french toast and top off with the poached peach. Pour over as much poaching liquid as desired and sprinkle the mint leaves.