Smoked salmon eggy bread
By Nick Nairn
From Ready Steady Cook
Ingredients
- 1 slice of brioche
- 2 eggs, beaten
- knob of butter
- 2 slices of smoked salmon
- freshly ground black pepper
- drizzle of extra virgin olive oil
Method
Dip the brioche slice in the beaten eggs.
Gently melt the butter in a non-stick frying pan and fry the brioche slice for 2-3 minutes on each side, until golden.
Transfer to a serving plate and arrange the smoked salmon on top.
Sprinkle with freshly ground black pepper and drizzle with oil to serve.