Paint me like one of your French Toasts 🍞🌹 Pain Perdu with Elderflower Sabayonne and BalsamIc Glazed Strawberries 2p PAIN PERDU: 4 slices of stale bread 4 eggs 1 tbsp sugar 1/2 tsp grated nutmeg 1 tsp ground cinnamon 200ml milk 1 pinch of salt Butter, for frying SABAYONNE: 4 egg yolks 2 tbsp sugar 2 tbsp elderflower liquor such as ST-germain STRAWBERRIES 400g strawberries, stemmed and cut into quarters 50g sugar 1 tbsp balsamic vinegar Olive oil, for frying PLATING: A few basil leaves Instructions: PAIN PERDU: in a tray, crack in the eggs and whisk them. Pour in the milk, spices, sugar and salt. Pass through a fine sieve and place back in the tray. Add the bread to the egg mixture and let them soak until fully absorbed. Brown some butter in a large non stick frying pan and cook the bread golden, and preferably a little charred, on both sides, 4-5 minutes. SABAYONNE: to a small sauce pan, add the egg yolks, sugar and liquor. Place over medium high heat and whisk constantly until thickened. The sabayonne should be around 50-55C and pourable. STRAWBERRIES: macerate the strawberries with sugar until the sugar is fully dissolved. Fry the strawberries quickly in olive oil and then finish by glazing them in the balsamic vinegar. Don’t cook for too long, they should not be mushy. SERVING: it’s important to multitask in this recipe. Preferably the sabayonne shouldn’t sit for too long, same goes for the strawberries. Serve the glazed strawberries on top of the eggy bread. Spoon some of the elderflower sabayonne over the strawberries and garnish with basil leaves. Enjoy!