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Recipe: French toast with smoked salmon and crème fraiche

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Recipe by

Sophie Mackinnon. See more of her delicious ideas, here.

Photo by

Lara Messer.

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Preparation Time5 MINUTES

Cooking Time10 MINUTES

Resting Time0 MINUTES

Serves4

LevelEasy


ingredients

1 free range egg
250ml milk
1 tablespoon Maille Originale mustard
4 thick slices of brioche or sandwich bread
4 tbsp crème fraiche
1 tbsp chopped dill
Zest of 1 lemon
1 tablespoon of butter
Salt and pepper
Smoked salmon
Lemon wedges

maille-dijon-mustard-215g-3036817800318

Recipe by

Sophie Mackinnon. See more of her delicious ideas, here.

Photo by

Lara Messer.

1

Whisk the egg and milk together with a pinch of salt, then gently stir in the mustard. Transfer to a large shallow dish and place the brioche in the egg mixture, soak for a minute on each side.

2

Combine the crème fraiche, dill, lemon zest and a good grind of fresh black pepper and set aside.

3

Heat the butter in a large frying pan on a medium heat. Add the brioche and cook for 2-3 minutes or until golden, then flip the slices over and cook the other side.

4

Serve with a dollop of crème fraiche, a couple of ribbons of smoked salmon and lemon wedges.

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French toast (or pain perdu) is most commonly served as a sweet option, dusted with icing sugar and topped with strawberries. However, it actually lends itself really well to savoury flavours. Here we serve it with smoked salmon and a dollop of crème fraiche. Indulgent and delicious, this is the perfect breakfast for a celebration. You can also watch a video of it being made, here.

Tip: For a slight variation, add 1 tsp capers, some thinly shaved fennel, and a handful of rocket dressed in a little lemon juice to turn this into a delicious lunch option. Or, 1 tsp horseradish to the crème fraiche for an extra flavour punch. For a herby twist, add 1tbsp of chopped chives, parsley and dill to the batter for some extra flavour.

This post has been created in partnership with Maille.

French toast with smoked salmon and crème fraiche 

Preparation Time5 MINUTES

Cooking Time10 MINUTES

Resting Time0 MINUTES

Serves4

LevelEasy


ingredients

1 free range egg
250ml milk
1 tablespoon Maille Originale mustard
4 thick slices of brioche or sandwich bread
4 tbsp crème fraiche
1 tbsp chopped dill
Zest of 1 lemon
1 tablespoon of butter
Salt and pepper
Smoked salmon
Lemon wedges

maille-dijon-mustard-215g-3036817800318

Recipe by

Sophie Mackinnon. See more of her delicious ideas, here.

Photo by

Lara Messer.

1

Whisk the egg and milk together with a pinch of salt, then gently stir in the mustard. Transfer to a large shallow dish and place the brioche in the egg mixture, soak for a minute on each side.

2

Combine the crème fraiche, dill, lemon zest and a good grind of fresh black pepper and set aside.

3

Heat the butter in a large frying pan on a medium heat. Add the brioche and cook for 2-3 minutes or until golden, then flip the slices over and cook the other side.

4

Serve with a dollop of crème fraiche, a couple of ribbons of smoked salmon and lemon wedges.

SHOW MORE
SHOW LESS

French toast (or pain perdu) is most commonly served as a sweet option, dusted with icing sugar and topped with strawberries. However, it actually lends itself really well to savoury flavours. Here we serve it with smoked salmon and a dollop of crème fraiche. Indulgent and delicious, this is the perfect breakfast for a celebration. You can also watch a video of it being made, here.

Tip: For a slight variation, add 1 tsp capers, some thinly shaved fennel, and a handful of rocket dressed in a little lemon juice to turn this into a delicious lunch option. Or, 1 tsp horseradish to the crème fraiche for an extra flavour punch. For a herby twist, add 1tbsp of chopped chives, parsley and dill to the batter for some extra flavour.

This post has been created in partnership with Maille.

French toast with smoked salmon and crème fraiche 

1

Whisk the egg and milk together with a pinch of salt, then gently stir in the mustard. Transfer to a large shallow dish and place the brioche in the egg mixture, soak for a minute on each side.

2

Combine the crème fraiche, dill, lemon zest and a good grind of fresh black pepper and set aside.

3

Heat the butter in a large frying pan on a medium heat. Add the brioche and cook for 2-3 minutes or until golden, then flip the slices over and cook the other side.

4

Serve with a dollop of crème fraiche, a couple of ribbons of smoked salmon and lemon wedges.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

View Results

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Profile Photo
WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

View Results

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