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