Healthy, indulgent and full of flavour. This dish is super easy to make and is the perfect brunch all year round, just switch up the spices and fruits according to the seasons. We've opted for a 100% rye sourdough to keep things super nourishing - a sprouted bread would be a good option too. You could also use brioche. Bread that's a few days old works best as it holds together better when dipped in the egg mix. 

Makes 3-4 servings (if you don't want to eat it all at once, keep leftover egg mix in a sealed container in the fridge for up to 3 days)

Ingredients

• 2 eggs (organic, free range and from a supplier you trust, please)
• 3/4 cup your choice of plant milk
• 1/4 cup orange juice 
• 1 teaspoon vanilla extract 
• 1 tablespoon Gut Restore 
• 1 tablespoon coconut sugar or erythritol 
• 1 teaspoon cinnamon, plus extra for sprinkling 
• A pinch of good quality sea salt 
• 2 slices of bread per person 
• 1 tablespoon of butter, ghee or a dairy-free alternative 

Topping suggestions

• Fresh or stewed seasonal fruit 
• Yoghurt of choice 
• Toasted nuts and seeds
• Raw local honey or good quality maple syrup

Method

1. Crack your eggs in a bowl and whisk them a little, before adding in the plant milk, orange juice and vanilla extract and whisking again
2. In a small bowl, combine the Gut Restore, sugar or erythritol, cinnamon and sea salt
3. Pour the dry ingredients into the wet and whisk to combine 
4. Heat butter or ghee in a pan over a medium heat 
5. Dip the slices of bread in the egg mixture and ensure they are fully coated
6. Place the dipped slices in the pan and fry on each side until golden and slightly crisp
7. Repeat with more slices until the mixture is gone. Or, you can store any leftover mixture in a sealed container in the fridge for up to three days 
8. Top with seasonal fruit of your choice, yoghurt, toasted nuts, more cinnamon, a drizzle of raw, local honey and anything else you feel like adding.