French Toast with Turnip Leek Compote

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    • French Toast with Turnip Leek Compote

    Ingredients

    • 454g Butter, Clarified
    • 2.5L Egg Solutions Country Gold Scrambled Egg Mix
    • 2.5L Milk
    • 300ml Organic cane sugar
    • 150ml Cinnamon
    • 50ml Ground Cardamom
    • 45ml Salt
    • 45ml Vanilla
    • 9 loaves Egg bread, Sliced into 6 pieces per loaf
    • 3L Leeks, 1” medallions
    • 100ml Sunflower oil
    • 2.5kg Turnip, Peeled, medium cubed
    • 560ml Chevre (goat cheese)
    • 3L Maple syrup

    Directions

    1. Clarify butter by melting and skimming off white foamy butter fat, reserve for later use.
    2. Preheat oven to 350, slice egg bread while waiting for temperature to come up.
    3. Whisk together EggSolutions scrambled egg mix, milk, sugar, cinnamon, cardamom, vanilla and salt. store in fridge.
    4. Place large pot of lightly salted water to boil with turnips, boil for 25 minutes and drain.
    5. Toss leeks with sunflower oil, place onto baking sheet and roast for 20 minutes tossing halfway.
    6. Heat a large pan on the stove, dredge a slice of egg bread in french toast mix, place into pan and sear each side.
    7. Continue to sear french toast placing on a baking tray and place in oven when leeks have been removed.
    8. Mash turnips and whip in chevre.
    9. Fold roasted leek medallions into turnip chevre mix.
    10. Finish french toast in oven (approx. 8 minutes), place on plate.
    11. Place turnip leek compote into piping bag and pipe onto hot french toast and serve with maple syrup.
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