Smoked salmon with French toast and beetroot mayonnaise

Name: Smoked salmon with French toast and beetroot mayonnaise
Yield: 4
Ingredients: 1 cup Milk; 2 Eggs; 1 Tbsp Sugar, or use honey; 2 Tbsp Butter; 4 slices French bread, sliced on the cross; 400 g Smoked salmon (Main); 1 cup Mayonnaise; 2 Tbsp Beetroot, cooked and diced

for 4 people

NZ Herald

This is an easy breakfast to whip up for the family. French toast is topped with generous helpings of smoked salmon, and a delicious mayonnaise with seasonal beetoot.

Ingredients

1 cup	Milk
2	Eggs
1 Tbsp	Sugar, or use honey
2 Tbsp	Butter
4 slices	French bread, sliced on the cross
400 g	Smoked salmon (Main)
1 cup	Mayonnaise
2 Tbsp	Beetroot, cooked and diced

Directions

Gently fold the beetroot into the mayonnaise.
Whisk together the egg, milk and sugar. Heat a frypan over a medium flame and melt the butter in it. Dip the bread in the mixture then fry till golden on both sides.
Serve immediately with beetroot mayonnaise and smoked salmon.