Name: Smoked salmon and goat’s cheese french toast
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Ingredients: 1 ciabatta loaf; 2 eggs; 1/2 cup (125ml) skim milk; 30 gram butter; 1 lemon, grated rind, juice; 2 tablespoon olive oil; 2 tablespoon chopped toasted hazelnuts; 1 avocado, cut into wedges; 60 gram baby rocket; 80 gram goat's cheese, crumbled; 100 gram smoked salmon slices, halved

Smoked salmon and goat’s cheese french toast

Serves 8

Prep

15M

Cook

10M

Total

25M

Skip to Recipe

Ingredients

1 ciabatta loaf

2 eggs

1/2 cup (125ml) skim milk

30 gram butter

1 lemon, grated rind, juice

2 tablespoon olive oil

2 tablespoon chopped toasted hazelnuts

1 avocado, cut into wedges

60 gram baby rocket

80 gram goat's cheese, crumbled

100 gram smoked salmon slices, halved

Method

1.Trim and discard ends of ciabatta loaf. Cut into eight 3cm-thick slices. Using a 7cm round cutter, cut circles from each slice.

2.Whisk together eggs and milk in a bowl. Melt butter in a large frying pan on medium heat.

3.Dip ciabatta rounds into egg mixture, allowing excess to drain off. Cook, in batches, 1-2 minutes each side, until lightly golden.

4.Combine lemon juice, olive oil and chopped hazelnuts in a small bowl; set aside.

5.Place avocado, rocket and a round of toast on each serving plate. Top toast with goat’s cheese, salmon and lemon rind. Spoon over hazelnut mixture; season and serve.

It’s possible for the bread to become too soggy with egg mixture – so dip it in to coat, then whip it straight out again to drain.
Note

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Ingredients

Method

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