French-toast sandwiches with seared salmon and boursin

French-toast sandwiches with seared salmon and boursin

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  • 4
  • Easy
  • Pescatarian
  • 10 minutes
  • 15 minutes
  • Springfield Wild Yeast Chardonnay 2006

Ingredients

  • 4 free-range eggs
  • 3 T milk
  • 8 slices of white bread
  • 1 T fresh dill, chopped
  • 60 g butter
  • 400 g salmon
  • 1 t fresh parsley, chopped
  • extra virgin olive oil, for drizzling
  • sea salt & freshly ground black pepper
  • 120 g Boursin cheese, to serve

Cooking Instructions

Heat a frying pan.

In a large bowl, whisk together the eggs and milk. Dip the slices of bread in the egg mixture, one by one, then sandwich together with a sprinkling of dill in between.

Add the butter to the pan and fry the bread for 1½ to 2 minutes on each side. Drain on absorbent paper.

Dress the salmon with herbs and olive oil and sear in a hot pan for 1 to 2 minutes on each side.

Season and serve immediately with Boursin cheese.

Per serving: 2762kJ, 34.6g protein, 42.6g fat, 30.6g carbs

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Jacques Erasmus Recipe by: Jacques Erasmus
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