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Saffron French Toast with Smoked Salmon and Caviar

Sheila's Entree, Series 3 Come Dine with Me Australia.


  • 6 slices white bread

  • 1 egg

  • 1/4 cup milk

  • 1/4 tsp saffron threads

  • 150g unsalted butter

  • 2 tbsp olive oil

  • 1/4 cup creme fraiche

  • 100g smoked salmon

  • ½ tbsp of chopped dill

  • Caviar to serve


  • 1.

    Use a 3cm cutter to cut out two circles from each slice of bread.

  • 2.

    Place the eggs and milk in a bowl and whisk to combine.

  • 3.

    Add saffron and set aside for 45 minutes.

  • 4.

    Dip the bread in the saffron mixture, allowing excess batter to drain off.

  • 5.

    Heat the butter and oil in a frying pan over medium-high heat.

  • 6.

    Fry for 1-2 minutes each side until golden.

  • 7.

    Spoon some creme fraiche mixed with dill, smoked salmon and salmon roe on each toast and serve.


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