Blackcurrant Smoked Salmon French Toast
BROUGHT TO YOU BY Aoraki Salmon
Aoraki's limited edition Blackcurrant & Kāmahi Honey Cold Smoked Salmon has a delicious zing to it, which we think pairs beautifully with savoury French toast. Finished off with an egg and in-season asparagus, this dish works just as well for lunch or dinner as it does for breakfast!
Serves: 2
INGREDIENTS
4 eggs
¼ cup cream (or milk)
2 tablespoons water
3 tablespoons finely grated parmesan cheese
1 tablespoon finely chopped red onion
3 slices sourdough bread, cut in two on the diagonal
4 asparagus spears, woody ends removed, cut into two
Knob butter
1 packet Aoraki Salmon Blackcurrant & Kamahi Honey Cold Smoked Salmon
TO SERVE
Basil leaves
Hollandaise
METHOD
Crack two of the eggs into a shallow dish then add in the cream, water, parmesan and onion. Season with sea salt and freshly ground black pepper and whisk well with a fork. Put the slices of bread into the egg mixture, leaving them for a minute or so on each side so that the mixture really soaks in. Heat a heavy-bottomed frying pan over a medium-high heat and melt a knob of butter. Once the butter is sizzling add in the bread, cooking until golden brown on each side.
While the French toast is cooking poach the eggs to your liking and steam the asparagus until just cooked through. To serve, divide the French toast between two plates, top with the smoked salmon followed by the poached eggs and the asparagus. Scatter over some basil leaves and serve with hollandaise on the side.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!