Spoil mum this Mother's Day with a recipe using the deliciously creamy, buttery flavour of macadamias.
Using a 7cm heart-shaped cutter, cut hearts out of each slice of bread. Beat the eggs together with the vanilla, cream and macadamias. Heat the oil in a large non-stick frypan over medium heat. Dip the bread slices and hearts in egg mixture, then place in the pan. Cook for 2-3 minutes on each side until golden, reducing the heat a little when flipping.
Remove the hearts from heat and set aside. Break the extra eggs into the heart-shaped holes of the bread. Cover and cook until the egg whites turn opaque but the yolks are still soft, about 5 minutes.
To serve, stack slices of French toast on a plate along with the heart-shaped cut-outs to use for dipping into the yolks.
Nutritional analysis per serving (1 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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