Smoked salmon with French toast and beetroot mayonnaise
( SERVES 4 )
14/5/2008
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Ingredients
(You can click on ingredients to see more related recipes)
| 2 | Eggs |
| 1 cup | Milk |
| 1 tbsp | Sugar, or use honey |
| 2 tbsp | Butter |
| 4 slices | French bread, sliced on the cross |
| 400 g | Smoked salmon |
| 1 cup | Mayonnaise |
| 2 tbsp | Beetroots, cooked and diced |
Directions
- Gently fold the beetroot into the mayonnaise.
- Whisk together the egg, milk and sugar. Heat a frypan over a medium flame and melt the butter in it. Dip the bread in the mixture then fry till golden on both sides.
- Serve immediately with beetroot mayonnaise and smoked salmon.
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