August 25, 2016
Breakfast, Snacks, Fish,
Salmon, Dairy, Cheese, Parmesan, Eggs, Brunch, Entertaining, Oven Bake, Stove Top more
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"From Super Food Ideas magazine (JULY 2016)"
Preheat oven to 150C/130C fan forced.
Place a wire rack over a large baking tray and place in the oven.
Whisk eggs, milk and parmesan in a shallow dish and season with salt and pepper.
Trim ends from loaf of bread and discard.
Cut bread into 12 slices.
Melt a little of the butter in a large frying pan over medium heat and dip 2 slices of bread in egg mixture until soaked, draining excess.
Cook bread for 2 to 3 minutes each side or until golden.
Transfer to wire rack in the oven to keep warm and repeat with remaining bread slices, egg mixture and butter.
Place parsley, dill, lemon, zest, capers and eschalot in a bowl and drizzle with oil and lemon juice.
Season with salt and pepper and toss to combine.
Divide toast among serving plates and top each with smoked salmon, sour cream and parsley mixture.
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