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French-toast sandwiches with seared salmon and boursin

By Jacques Erasmus

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

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

Method

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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Ingredients

Method