Special English Muffin French Toast

Slice the English muffins in half and pierce the cut sides with a knife so the egg mixture soaks in more easily.

Crack the egg into a bowl, add 1/2 tablespoon sugar and a pinch of salt, and whisk well. Add 50 ml milk and 50 ml heavy cream and whisk to make the egg mixture.

Place the muffins in a food storage bag and pour in the strained egg mixture. Press out the air, seal, and gently massage so the mixture distributes evenly.

Microwave the soaked muffins for 50 seconds to speed absorption. Leave them in the microwave until ready to cook.

Grind 44 g of Kiwami Blend coffee beans and place in a cold-brew bottle. Add 700 ml of water, cap, and refrigerate 6-8 hours.

Melt 10 g of butter in a frying pan and cook the muffins over low heat. Cook each side for 2-3 minutes carefully without burning, then cover and steam for 1.5-2 minutes for fluffy volume.

Sprinkle sugar on top of the cooked French toast and torch (or broil) to caramelize. If you don't have a torch, make caramel from equal parts sugar and water in a pan and toss the French toast in it.

Plate the caramelized French toast, dust with powdered sugar if desired, and drizzle with maple syrup. Garnish with vanilla ice cream, mixed berries, and mint leaves.