Savory Chive French Toast
From the Cindy Burke collection
| Serves | 2 |
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.