Matcha Strawberry Layered Butter with Hong Kong French Toast

One for those bougie brunch lovers.

1 hour prep

15 mins cook

Serves 1

Chris Cahill

Ingredients

Layered Butter

250 gSalted Butter

Matcha Powder

Freeze Dried Strawberry Powder

Hong Kong Style French Toast

4 White Bread Slices

3 TbspSmooth Peanut Butter

2 Eggs

1 TbspVanilla Extract

Condensed Milk (to drizzle)

First a layered butter to end all layered butters - we've forced matcha and strawberry into a buttery threesome nobody will regret. Then we thought that this wonderful creation needed a vehicle. Enter the Hong Kong French Toast, golden layers of eggy bread and peanut butter served with a health helping of condensed milk and a slab of our butter.

Method

Spread whipped butter on sheets of baking paper then on each sprinkle with a layer of either matcha or freeze dried strawberry powder then place in the fridge to firm slightly.

Layer the sheets of chilled butter on top of each other alternating between both flavours, pressing down firmly as you go. Once you have a full stack, cut in half or thirds and place those on top. Leave your butter to reach room temp so the layers have more opportunity to stick together then back place in the fridge.

For the french toast, decrust the 4 slices of bread and sandwich together with a good helping of smooth peanut butter. Dip the stack into a bowl of whisked egg and vanilla extract until fully coated.

Fry each side of your eggy bread stack until golden brown then serve with a strong drizzle of condensed milk alongside a square of your layered butter.