Tarragon French Toast with Poached Egg and Roasted Ham
• 4 slices Au Pain Doré Brioche bread, 2 cm thick
• 1 tablespoon tarragon, chopped
• 2 eggs
• 100 ml heavy cream (35%)
• 75 ml maple syrup
• 4 slices Jambon de Paris
• 4 poached eggs
Dressing for tomato salad
• 1/4 cauliflower
• Milk
• 2 tablespoons butter
• Salt and pepper
• 20 ml heavy cream (35%)
• 10 ml maple syrup
• a pinch of chopped tarragon
• 12 cherry tomatoes cut in halves
Combine tarragon, eggs, cream and maple syrup in a bowl. Dip bread slices in the mixture and place in a buttered frying pan over low heat, cooking them on both sides. Roast ham slices in a separate frying pan. Pour a dash of maple syrup into both pans. To serve, place french toast on four plates with a slice of ham on each. Garnish with tomato dressing then place the poached egg on top. Finally, pour a dash of maple syrup and serve.