Ingredients
| 4 eggs | |
| ¼ cup cream (or milk) | |
| 2 tablespoons water | |
| 3 tablespoons finely grated parmesan cheese | |
| 1 tablespoon finely chopped red onion | |
| 3 slices sourdough bread, cut in two on the diagonal | |
| 4 asparagus spears, woody ends removed, cut into two | |
| Knob butter | |
| 1 x packet Aoraki Salmon Blackcurrant & Kamahi Honey Cold Smoked Salmon | |
| Basil leaves to serve | |
| Hollandaise to serve |
Our limited edition blackcurrant and kamahi honey cold smoked salmon has a delicious zing to it which we think pairs beautifully with our savoury French toast.
Finished off with an egg and in-season asparagus this dish works just as well for lunch or dinner as it does for breakfast!
Instructions
| 1. | Crack two of the eggs into a shallow dish then add in the cream, water, parmesan and onion |
| 2. | Season with sea salt and freshly ground black pepper and whisk well with a fork. |
| 3. | Put the slices of bread into the egg mixture, leaving them for a minute or so on each side so that the mixture really soaks in. |
| 4. | Heat a heavy-bottomed frying pan over a medium-high heat and melt a knob of butter. |
| 5. | Once the butter is sizzling add in the bread, cooking until golden brown on each side. |
| 6. | While the French toast is cooking poach the eggs to your liking and steam the asparagus until just cooked through. |
| 7. | To serve, divide the French toast between two plates, top with the smoked salmon followed by the poached eggs and the asparagus. |
| 8. | Scatter over some basil leaves and serve with hollandaise on the side. |