Ingredients Jump to Instructions ↓

  1. 2 eggs

  2. cup milk

  3. 1 tablespoon snipped chives

  4. 1 tablespoon chopped dill

  5. 1 tablespoon chopped parsley

  6. 30g butter

  7. 4 thick slices ciabatta

  8. 150g smoked salmon

  9. cup creme fraiche or light sour cream

  10. extra snipped chives and spinach leaves, to serve

Instructions Jump to Ingredients ↑

  1. Combine eggs, milk and herbs in a shallow bowl. Season to taste and whisk well.

  2. Heat butter in a frying pan on medium. Dip each piece of ciabatta in egg mixture for a few seconds on each side.

  3. When butter is foaming, cook ciabatta for 2-3 minutes on each side, until golden. Drain on paper towel.

  4. Serve topped with smoked salmon and creme fraiche. Sprinkle with extra chives and accompany with spinach.

  5. TOP TIP For a change, omit the herbs in the egg mixture and serve French toast with crispy bacon and maple syrup instead of smoked salmon and creme fraiche.

  6. More delicious recipes in this week's Woman's Day , on sale August 17, 2009.

  7. Also in the mag this week:

  8. Jennifer speaks from the heart: I love Brad — I don't regret anything Mitchell Johnson: Jessica is my secret weapon Matilda Ledger: Papa Kim's little girl I was Jacko's secret lover Olivia's lost love: Inside the hunt for Patrick Renae Lawrence: Schapelle would be dead without me Jon and Kate: what happened next True life I can't stop growing From the food pages Mini quiche Lorraine Budget meal planner: Roast kumara & fennel soup for $7.80 Reader recipe: Pesto pasta by Kathy Finch, Penshurst, NSW.


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