ZERO EGG FRENCH with EGG Basics ZERO EGG with EGG Basics Yield: 8 French Toast slices OR 9 French Toast Bites Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes

INGREDIENTS • 200g (1 cup) EGG Basics liquid* • 2.6g (1 tsp) ground cinnamon • 200g (1 cup) coconut (coconut preferred • (brioche, Pullman-type or recommended) for best results, but any milk works) • Optional for Bites only: Hazelnut for filling. • 31g (3 Tbsp) Requires a tin

PREPARATION: FRENCH TOAST 1. In a bowl, whisk together EGG Basics liquid* with milk, sugar, and cinnamon until fully combined. 2. Dip bread in batter, making sure to cover both sides. Rest on wire rack or plate to drain any excess batter. 3. In a non-stick pan, brush with oil and place dipped bread on a cold pan. Cook on burner over medium heat. Flip when the first side is toasted, and cook other side until done. 4. Serve hot with a sprinkle of powdered sugar and maple syrup.

PREPARATION: FRENCH TOAST BITES 1. Preheat to 350F (175C). 2. In a bowl, whisk together EGG Basics liquid* with milk, sugar, and cinnamon until fully combined. 3. Dice 200g of thick bread (about 2 cups). In a bowl, mix and soak the bread with 175g (about ¾ cups) of the batter. 4. Grease muffin tin. For each Bite, fill muffin cup halfway with wet toast, add hazelnut spread and top off with more wet toast. Repeat as needed for each Bite. 5. Bake 10 minutes. Check bottom for doneness. Cook until all parts are toasted throughout. 6. Let rest until cool, and serve.

* Prep EGG Basics liquid: In a processor, in order, add 507g ice cold water, 30g oil and 63g EGG Basics powder (non-metric approximate equivalent: 2.25 cups water + 3 Tbsp oil + 9 Tbsp EGG Basics). Blend 30 seconds, scrape down, blend another 30 seconds until thick and uniform. For best results, rest refrigerated 20 minutes before use. Produces 600g (about 2.6 cups) liquid, equivalent to about 12 eggs. Store leftover liquid in refrigerated covered container. Use within 2 days.