Smoked salmon egg toast

Garlic pizza

• 6 EGGS
• 100 GRAM SMOKED SALMON, cut small
• 1 DECILITER CREAM
• 1 FRENCH BREAD

• 250 GRAM FLOUR
• 1 TSP YEAST
• 1 TSP SALT
• 50 GRAM OLIVE OIL
• 200 GRAM CAMEMBERT, thinly sliced
• 4 CLOVES GARLIC, thinly sliced
• FRESH BASIL LEAVES
• COARSE SALT AND PEPPER

Mix the salmon with the cream. Beat the eggs with a fork and pour them into a frying pan. Fry on low heat while stirring with a fork (make scrambled eggs). When the eggs are almost done, stir in the salmon-cream mixture and fry half a minute more. Cut the French bread in pieces, spoon the salmon egg mixture on top, sprinkle with pepper and salt and decorate with dill or basil.

Knead the flour with the salt, the yeast and 150 gram of water for 5 minutes, allow to rise for 1 hour. Divide the dough in 8 portions and roll the portions out to thin circles. Brush the top with olive oil, put the cheese on top and distribute the garlic, basil leaves and pepper and salt over the cheese. Bake in the oven for 12 minutes at 225 degrees Celsius.