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Savory Chive French Toast

From the Cindy Burke collection

Serves

Introduction

I like to make this savory version of French toast using freshly snipped chives. Serve the warm toast with a drizzle of crème fraîche and a thin slice of salmon lox. A basted egg with a bit of lemony hollandaise sauce is also a good topper.

Ingredients

	1	egg
	½	cup milk
	2	Tbsp. chives, snipped or minced
	4	slices challah bread
	4	slices smoked-salmon lox
	2	Tbsp. crème fraîche or sour cream
	~	Lemon wedges

Steps

In a medium bowl, whisk together the egg and milk. Add the chives. Soak four slices of challah bread in the batter for about one minute on each side.
Cook on a lightly buttered griddle until brown on each side and warmed through. Serve two slices of French toast on a warm plate with two slices of smoked-salmon lox, a wedge of lemon, and crème fraîche.

This content is from the Cindy Burke collection.

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