Serves 4

4 free-range eggs

250ml thin cream

½  teaspoon vanilla extract

4 tbsp castor sugar

1 tbsp ground cinnamon

pulp of 2 passionfruit

125ml  lemon curd

8 thick slices sourdough bread, about 4cm thick

4 tbsp vegetable oil

4 tbsp  butter

unsprayed rose petals, to garnish (optional)

In a bowl, whisk together the eggs, cream and vanilla. On a large plate, mix together the castor sugar and cinnamon.

Gently fold the passionfruit pulp into the lemon curd. Cut each slice of bread into two pieces.

Place a large frying pan over high heat. Add half the vegetable oil and half the butter and warm until the butter starts to foam. Turn the heat down to medium.

Dip half the bread slices in the egg custard mixture and cook for 2 minutes, or until golden underneath. Turn the slices over and cook the other side. Drain on paper towel, then toss the slices in the cinnamon sugar.

Clean the pan and repeat with the remaining oil, butter, custard and bread. Meanwhile, heat four plates.

Stack four pieces of toast on each plate. Spoon the passionfruit curd over the top, scatter with rose petals, if using, and enjoy straightaway.

Smoked salmon & scrambled egg rolls with dill mayonnaise

Serves 4

4 soft sourdough rolls

2 tbsp  mayonnaise (see below)

1 tbsp finely chopped fresh dill

1 lemon or lime, cut into wedges

6 free-range eggs

200ml thin cream

1 tbsp butter

8 slices smoked salmon

Preheat the oven to 160C. Place the bread rolls on a baking tray and put into the oven for  five minutes to warm through.

Meanwhile, in a small bowl, mix together the mayonnaise, dill and a squeeze of a lemon wedge, then check the seasoning.

In another bowl, whisk together the eggs and cream. Season with sea salt and freshly ground black pepper.

Heat the butter in a non-stick frying pan over medium-high heat until foaming. Add the egg mixture and cook for 30 seconds. With a soft spatula, gently pull the egg mix from the side of the pan and tilt the pan, so the runny bits run into the spaces created. Gently pull and fold the mix. Continue until the egg has just set, and no really runny bits remain; this should take no longer than 1½ to two minutes. Remove from the heat and set aside.

Using a serrated knife, cut the rolls horizontally, but not all the way through. Open the rolls out and smear the dill mayonnaise on each cut side. Top each roll with the scrambled egg and add two smoked salmon slices. Close up the rolls and serve at once, with the remaining lemon wedges on the side.

Mayonnaise

Makes 500g

2 large free-range egg yolks

1 tbsp dijon mustard

500ml vegetable oil or very light olive oil

1 tbsp white wine vinegar

juice of 1 lemon

ground white pepper, to taste

Place a damp folded cloth on your workbench, then place a medium-sized bowl on top. Add the egg yolks and mustard and whisk to combine, using a hand whisk or electric mixer.

Start adding the oil very slowly, whisking after each addition. If you have a friend to help, that would be great at this point – one person could pour the oil in, while the other whisks and holds the bowl. Once half the oil is combined into the egg yolks, you can add the vinegar, then continue slowly adding the rest of the oil.

Whisk in the lemon juice, then season to taste with sea salt and white pepper. Check the seasoning, then transfer to a sterilised jar.

Seal the lid and refrigerate. This mayonnaise will last for a good few months in the fridge.

In the Kitchen: 120 favourite recipes for breakfasts, lunches, dinners, picnics and parties, by Simmone Logue. Murdoch. $39.99.