Brunch

Preheat your oven to 350 degrees.

To make the mile high eggs, add the egg whites to a large clean bowl. Gently place the egg yolks into another bowl and set aside.

Add the cream of tartar to the egg whites and either whisk by hand or in a machine with the whisk attachment. Whisk the to stiff picks.

On a parchment lined baking sheet, form about 6-8 meringue dollops (depends on how many eggs your using…plan one egg white for egg yolk). Using a spoon, make an indentation on top where the egg yolk will go later.

Place the prepared meringue dollops into the oven for about 5 minutes, remove and carefully transfer an egg yolk onto the top of each meringue cloud.

Place the eggs back in the oven for another 5-6 minutes or just until the yolk is set. Remove and serve with your french toast.

To make the caramel, coconut and pecan syrup, add the sugar, water and cream of tartar to a large heavy duty sauce pan. Using a whisk, combine everything together making sure the cream of tartar is blended.

Place a lid on top of the sauce pan and bring the sugar solution to a roiling boil leaving the lid on for about 3 minutes. This helps to wash down the sides of the sauce pan where sugar crystals may be present.

Allow the sugar solution to boil until it begins to “burn” or turn an amber color around the edges. Add the heavy cream, vanilla and salt. Gently stir with a large wooden spoon or silicon spatula that’s heat tempered.

Remove the syrup from the burner and stir in the coconut and pecans. Set aside until ready to use. Keep the syrup warm.

To make the coconut french toast, add the eggs, coconut milk, salt and pepper (to taste) and whisk everything together to combine.

Heat a large saute pan or griddle, butter or spray with cooking spray if needed and dip each piece of bread into the egg mixture (making sure they are well coated on both sides).

Pan fry the french toast until they are golden on both sides.

When ready to server, place a few pieces of coconut french toast on a plate with a couple of mile high eggs. Spoon some of the freshly made coconut and pecan syrup over the french toast. Serve and Enjoy!