- 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
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