In a dish prepare the batter for the French toast: break the egg and add the milk and salt and pepper to taste. Mix well with a fork.

Then make the scrambled eggs: break 3 eggs into a bowl and beat them well with a whisk, until you get a mixture with an even yellow colour. Add a pinch of salt.

Take two pans and melt a cube of butter in each.

Dip the slices of bread in the batter and lay them in a pan. Cook for around 3 minutes on each side.

Then pour the eggs into the second pan and cook on a low heat. As soon as the eggs start to thicken at the edges, gently fold them into the centre with a silicone spatula.

Continue to cook the eggs, whilst still maintaining a very fluffy texture.

Then plate up the brioche and garnish with the eggs, half a sliced avocado and two slices of Prosciutto di San Daniele.