With eggs as this weeks ingredient I couldn't wait too long before heading to desserts. This dessert was inspired by Melbourne-based chef Shannon Bennett, who I believe does something along the same lines. This dish is a play on my earliest memories of eating eggs - soft boiled in an egg cup with little "soldiers" of toast. I loved this as a kid, there was something so satisfying about dipping the toast in the cracked open egg and lifting it out covered in rich steaming yolk. To make this into a dessert I filled some cracked open egg shells with a rich steaming custard made with fresh eggs, sugar, vanilla bean and milk, and slowly heated over a low heat until it coated the back of a spoon, and sprinkled with a touch of nutmeg. I then made french toast with double cream and dusted it in a cinnamon sugar. This was a terribly moorish dessert and one that the heart foundation will never give the tick to.
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