PREPARATION IN ADVANCE

Ignite the charcoal in the Big Green Egg and bring it to a temperature of 120°C. Meanwhile, bring a pan with lightly salted water to the boil for the salad. Add the eggs and boil for about 7 minutes.

Drain the eggs and cool them in cold water. Peel the eggs.

METHOD

Sprinkle half a handful of Cherry Wood Chips on the glowing charcoal and place the convEGGtor and the Stainless Steel Grid in the EGG. Lay the peeled eggs on the grid and close the lid of the EGG. Leave the eggs to smoke for around 4 minutes.

Remove the eggs from the EGG, mash them finely with a fork and place in the fridge. Remove the grid and the convEGGtor and replace the grid. Heat the EGG to 220°C. Meanwhile, cut the spring onions into thin rings and mix them with the mayonnaise, salt and pepper to taste and the smoked eggs. Cover the salad and store in the fridge.

Place the Cast Iron Skillet on the grill to preheat. Meanwhile, cut the slices of brioche bread with a round cutter (with the same diameter as the slices), or cut the crusts off the bread. Beat the egg with the milk and salt and pepper to taste in a shallow bowl.

Add the olive oil and butter to the skillet and wait for the butter to foam. Dip the bread in the egg mixture, place the slices in the skillet and fry for around 4 minutes per side until golden brown; close the lid of the EGG after each action.

Remove the French toast from the skillet and leave to drain on kitchen paper.

Place the French toast on plates or a large dish. Spoon some of the smoked egg salad on top of each French toast and garnish with the rocket.