Start by mixing 2 Tablespoons lavender sugar with the eggs, half and half, lemon curd and poppy seeds.
Lay the bread in the liquid and let it sit for about five minutes. Flip and let it stand another 5 to 10 minutes, until most of the liquid is soaked up.
While the bread is soaking, make the cream.
Whisk the whipping cream, lavender sugar, and jam until the mixture is thick and scoopable. If you like it thicker, use an electric mixer to create a stiff cream.
Heat the oil in a heavy skillet or griddle. Cook each toast until it's brown on both sides.
Remove each piece to a platter and put a pat of butter on each one.
Serve with the lavender cream, a dollop of lemon curd and a sprig of mint for garnish.