The Summer Inn Salmon stuffed sourdough French-toast.
1 loaf of unsliced day old sour dough bread.
1 package of cream cheese
2 oz. half & half
6 oz. of smoked salmon, or cooked salmon filet.
6 oz. of maple syrup
Mix softened cream cheese with chopped cleaned dill along with 3 oz. of salmon so that it forms a paste.
Cut the loaf of bread in 4 equal slices.
Then cut small horizontal slices forming pockets into each slice large enough to hold the cream cheese/dill/salmon mixture.
Once done spoon mixture into the cut bread pockets as to fill as best as possible without tearing.
Place the remaining unused salmon in a covered sauce pan along with the syrup and heat under a low flame till warm. "Be careful it doesn't burn or overheat.
Mix half & half with 6 cracked eggs along with some additional fresh dill. Then beat the mixture till light and frothy.
Then carefully soak sourdough concoction in the egg mixture till fairly saturated, then place in well heated & oiled skillet.
Cook the creation till browned on each side and center is warmed.
Served hot on a plate with fresh fruit and the syrup & salmon mixture on top. "or on the side in a ramekin".