- Whisk the eggs together with the milk, maple syrup, coco powder and a pinch of salt in a shallow dish until smooth.
- Dunk the bread into the egg mix, making sure that both sides get completely covered.
- Heat half the oil in a non-stick frying pan over medium heat and fry the half the bread for 1-2 minutes a side or until golden. Repeat with the rest.
- To serve, divide the French toast between two plates. Spread over the hazelnut spread and then drizzle over the tahini. Scatter over the hazelnuts and a little sea salt, grab a fork and tuck in.
3 tbsp milk/oat milk
1 tbsp maple syrup
½ tsp coco powder
6 small slices brioche bread (200g total)
2 tbsp olive oil
60g hazelnut spread
20g toasted hazelnuts, smashed