BRUNCH RECIPE French Toast, Avocado Smoked Salmon Salsa over Creamy Scrambled Eggs

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk is lower in calories and dairy-free.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is healthier and adds a tropical flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with a unique taste.

fresh fruit

🥗Healthier: dried fruit

💰Cheaper: canned fruit

Dried fruit is shelf-stable and adds sweetness.

Wash your hands before starting to cook.

Prepare the avocado smoked salmon salsa by combining 1 avocado (cubed), 2 roma tomatoes (finely chopped), 0.5 onion (finely chopped), 2 cloves garlic (minced), 3 ounces smoked salmon (store-bought), 1 medium jalapeno (seeded), and 0.25 cup fresh cilantro in a bowl.

Add the juice of 2 limes and a pinch of salt to the salsa mixture and mix well.

Refrigerate the salsa to chill.

For the french toast mixture, whisk together 1 cup milk, 3 eggs, 1 teaspoon nutmeg, 1.5 teaspoons cinnamon, 1 teaspoon brown sugar, 0.5 teaspoon baking powder, the zest of 1 orange, and 0.5 teaspoon vanilla extract in a bowl.

Pour the mixture into a casserole dish.

Soak store-bought brioche bread slices in the custard mixture, ensuring they are fully coated.

Preheat the grill and add vegetable oil.

Place the soaked brioche bread on the grill and cook until golden brown.

Drizzle the cooked french toast with 0.5 cup melted butter, powdered sugar, and maple syrup.

For the scrambled eggs, whisk 4 eggs in a bowl and add 1 tablespoon butter.

Cook the scrambled eggs on low heat, stirring gently until they begin to tighten up, about 5-6 minutes.

Serve the scrambled eggs in avocado skins topped with the avocado smoked salmon salsa, and season with salt and black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens