Method

Using a stick blender, blend the softened butter and nduja, until combined and set aside.

In a nutribullet or with stick blender, whisk together the feta, Greek yoghurt, lemon zest, and olive oil, until smooth. Set aside till later.

In a shallow rectangular dish whisk the eggs, whole milk, and seasoning together. On one of the two slices of brioche, spread 1 to 2 tbsp of the nduja butter. Sandwich the two slices together and slice diagonally across the middle.

Dip the two halves into the egg mixture and leave to soak on each side for 2 to 3 minutes.

Place a frying pan over a medium heat with 1 tbsp of oil. Once hot remove the French toast from the egg mixture and into the hot pan. Leave the pan hot for 30 seconds then drop to a medium heat. Cook for 4 to 5 minutes on each side, until golden.

Store the remaining nduja butter and feta cream in the fridge for a second sandwich on a later date!

Place a dollop of whipped feta on a plate and place the two sandwich halves on top. Drizzle over the honey and serve alongside the dressed rocket salad.