2 thick slices fruit bread
2 eggs, lightly beaten
1 teaspoon vanilla extract
2 tablespoons cream
2 tablespoons macadamias, roasted, finely chopped
1 tablespoon macadamia oil
2 eggs extra, for the heart
Using a 7cm heart-shaped cutter, cut hearts out of each slice of bread. Beat the eggs together with the vanilla, cream and macadamias. Heat the oil in a large non-stick frypan over medium heat. Dip the bread slices and hearts in egg mixture, then place in the pan. Cook for 2-3 minutes on each side until golden, reducing the heat a little when flipping. Remove the hearts from heat and set aside. Break the extra eggs into the heart-shaped holes of the bread. Cover and cook until the egg whites turn opaque but the yolks are still soft, about 5 minutes.
To serve, stack slices of French toast on a plate along with the heart-shaped cut-outs to use for dipping into the yolks.