Cinnamon French Toast With Confit Egg Yolk

12 whole eggs

8 slices bread

1tbs ground cinnamon 100g butter 100ml olive oil

8 egg yolks

1tbs fresh thyme 2 cloves of garlic

CONFIT EGG YOLK:

Place the oil, garlic and thyme in a saucepan and heat up gently on the lowest setting.

Gently place the egg yolks and cook for about 3 minutes or until they begin to change colour.

Transfer on to some kitchen paper so that the excess oil can drip off.

FRENCH TOAST:

Beat together the whole eggs, cinnamon, a pinch of salt and pepper in a bowl.

Dip the bread until it is covered completely by the eggs.

Melt the butter in a large non-stick pan.

Place the egg-coated bread into the pan and fry on medium heat until the toast is cooked on both sides.

Transfer the toast to the oven and bake at 180°C for about 3 to 5 minutes.

Place the warm toast on a plate with the poached yolk gently sitting on top.

Serves 4.