- Take a small handful (about 20g) of watercress and remove any large stalks. Chop and place in a bowl.
- Add the eggs, miso, milk and crème fraiche to the watercress and whisk together. Place the bread in a single layer in a shallow dish and pour over the egg mixture. Allow to soak for 2 – 3 minutes, then turn over and soak for a further 2 -3 minutes (this will depends on how stale the bread is. If the bread is dry it may take a few minutes longer for the egg mix to absorb into the bread).
- Heat the oil and butter in a non-stick frying pan over a medium heat. Lift the 2 slices of bread out of the dish and carefully place in the frying pan.
- Fry for about 3 minutes on each side, until golden.
- Place the miso toast onto a plate and top with the watercress and smoked salmon
- Season the smoked salmon with black pepper and serve with lime
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