French Toast with Smoked Salmon, Poached Egg & Hollandaise

Ingredients:

French Toast Base:
– 4 thick slices brioche or challah(1.5-inch thick)
– 2 large eggs
– ½ cup whole milk
– 1 tbsp fresh dill, chopped
– 1 tsp Dijon mustard
– ¼ tsp garlic powder
– Pinch of nutmeg
– 2 tbsp unsalted butter

Toppings:
– 4 oz cold-smoked salmon*(thinly sliced)
– 2 large eggs (for poaching)
– 1 tbsp white vinegar (for poaching water)
– 2 tbsp salmon roe (large, glossy orange pearls)

Hollandaise:
– 2 egg yolks
– 1 tbsp lemon juice
– ½ cup unsalted butter, melted
– Pinch cayenne pepper
– Salt to taste

Instructions

1. Prepare French Toast:
– Whisk eggs, milk, dill, Dijon, garlic powder, and nutmeg.
– Soak brioche slices 2 min per side.
– Melt butter in skillet over medium. Cook brioche 3-4 min per side until golden. Keep warm.

2. Make Quick Hollandaise:
– Blend egg yolks and lemon juice 30 sec.
– With blender running, slowly drizzle hot melted butter until emulsified.
– Season with cayenne and salt. Keep warm.

3. Poach Eggs:
– Simmer 4 cups water with vinegar. Create whirlpool.
– Crack eggs into ramekins, slide into water. Cook 3 min for runny yolks.
– Transfer to paper towels.

4. Assemble:
1. Place French toast on plates.
2. Artfully drape smoked salmon over toast.
3. Top with poached egg.
4. Generously drizzle hollandaise.
5. Spoon salmon roe (1 tbsp per plate) over sauce.
6. Garnish with microgreens.

Serve immediately.

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