This iteration of French toast is made with house brioche bread topped in local, citrusy sunny yellow Sea Buckthorn curd — a berry native to the island– river mint, hazelnut crumble and scratch made crème fraiche.
Courtesy of Chef Nick Van Mele of The Grounds Café.
Related: Viaggio’s Tiramisu Pancakes
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Sea Buckthorn Curd
Bread and Eggs Royale
If you cannot source sea buckthorn berries or juice, sub in lemons, for lemon curd (homemade or store bought).
For the sea buckthorn curd: blend sea buckthorn berries in a blender.
Strain off juice using a mesh strainer. (Skip this step if you’re using lemon juice.)
In a saucepot over the induction burner, cook juice together with eggs and sugar while whisking, about 6-10 minutes.
Strain the mixture once more, and then whisk in 2 tablespoons of butter.
For the eggs royale and French toast: combine the eggs, cream, and cinnamon, whisking it in a bowl by hand.
Dip a slice of brioche bread into the eggs royale.
Cook the dipped bread slice on an electric flat top griddle/hop pan for about 2-4 minutes on each side.
To assemble: place French toast in the middle of a bowl.
Put a dollop of crème fraiche on top.
Pipe out sea buckthorn curd on the French toast and around it.
Place some raspberries on top.
Drizzle syrup on top. Top with edible flowers, icing sugar and crème fraiche.