|250 g||bacon — back|
|4||eggs — extra-large, beaten|
|190 ml||cream — thick|
|65 ml||fresh chives — chopped|
|sea salt and freshly ground black pepper|
|45 ml||butter — unsalted|
|4||slices french or ciabatta bread|
|8||tomatoes — sliced|
|2||spring onions, finely springs|
Preheat the oven to 200°C.
Place bacon on a rimmed baking sheet.
Cook for about 15 minutes or until golden and crispy, rotating the sheet halfway through.
Drain on paper towels.
Whisk together eggs, cream and chives.
Season with salt and pepper.
Lay bread in a single layer in the egg mixture and soak 3 minutes on each side.
In a large heavy based frying pan, melt butter over medium heat.
When the butter sizzles, add bread and cook until golden and crispy around the edges.
Cook for about 3 minutes per side, flipping the bread once.
Layer lettuce, tomato, avocado and bacon on each slice of French toast and sprinkle with spring onions.