Salmon and Brie Stuffed French Toast / by Brian Staffield


Before we get into this week's post I would like to mention that we're selling prints of Katy's wonderful food photography! Just click this link and get a print for your kitchen or buy a print as a gift!


Want to take your breakfast to the next level? I'm not talking about adding bacon on bacon on bacon on some deep fried potatoes like those Epic Meal Time guys. I'm talking about the classiest thing you can do to food: stuffing it with an even fancier food. 


Sure this isn't a breakfast you make the night after a crazy bender, and it's not the breakfast you make for the girl you met in the bathroom of the bar in the middle of your bender, even if you do end up bringing her home with you. It's the breakfast you make for someone who means something to you, because it takes time, preparation and work. Serving it to anyone else would just be a waste of time. 

Or if you're feeling selfish you can just make it for yourself. 


Salmon with Maple Candied Onion

  • 1 large Salmon fillet
  • 1 Tablespoon Butter
  • 1 Small Red Onion halved and sliced
  • 1 Tablespoon Maple Syrup
  • 1 teaspoon Soy Sauce
  • 1 teaspoon Rice Vinegar
  • 1 teaspoon Bourbon
  • 2 teaspoons Olive Oil
  • Salt and Pepper
  • Juice from Half of a Lemon
  1. Preheat the oven to 375°. Add the butter to a skillet over medium high until melted. Throw the onions in the pan and saute until the onions start to sweat. Add the maple syrup, stir the onions around to ensure that they're all covered in maple. 
  2. Once the onions have caramelized add the soy sauce, vinegar and bourbon to deglaze the pan. Cook until the liquid is gone.
  3. Line a casserole pan with parchment paper. Lay the salmon fillet in the pan, drizzle the lemon juice, and olive oil over the top. Season with a little salt and pepper. Top with the maple onions.
  4. Bake at 375° for 20 minutes or until done. Odds are you'll have some salmon leftover, I like to mix my leftover salmon with cream cheese and spread it on my bagels for breakfast the next morning.

Salmon and Brie Stuffed French Toast

  • 1 loaf Challah Bread cut thinly (about 1 inch thick) 
  • 6 oz. Brie
  • Salmon from the recipe above
  • Onions from the recipe above
  • 1/2 cup of chopped Chives
  • 1 cup Milk
  • 8 Eggs (4 will be fried) 
  • 1 Tablespoon Parmesan grated
  • 2 Tablespoons Butter
  1. Make a small incision in the bottom on the sliced bread. Insert the brie into the pocket, which should be about tablespoons worth, omitting the rind of the cheese. Then add about a teaspoon worth of chives. Add enough salmon and onions to fill the pocket, leave enough room to seal the crack with brie and finish filling the pocket. 
  2. Fill as many slices as you're going to make before you start cooking the toast.
  3. Whisk the milk, 1/4 cup of chives, 4 eggs, and parmesan together in a shallow pan, like a pie pan or something similar. 
  4. Add one tablespoon to a large skillet over medium high and melt the butter. Dunk the stuffed slices into the mixture, be sure to cover both sides, but that's pretty obvious. 
  5. Fry for about 2-3 minutes on each side.
  6. Top each slice with a fried egg and garnish with chives or top with a little powdered sugar. Enjoy!

Don't settle for anything less than you deserve in life. When I say that I mean, "we all eat the breakfast foods we think we deserve." Don't get in bed with the drunken bathroom bar girl of breakfast food, aka soggy dinner pancakes, snuggle up with this salmon and brie stuffed French toast instead.

All these fantastic photos by Katy Weaver