Blackcurrant Smoked Salmon French Toast

Crack two of the eggs into a shallow dish then add in the cream, water, parmesan and onion. Season with sea salt and freshly ground black pepper and whisk well with a fork. Put the slices of bread into the egg mixture, leaving them for a minute or so on each side so that the mixture really soaks in. Heat a heavy-bottomed frying pan over a medium-high heat and melt a knob of butter. Once the butter is sizzling add in the bread, cooking until golden brown on each side.

While the French toast is cooking poach the eggs to your liking and steam the asparagus until just cooked through. To serve, divide the French toast between two plates, top with the smoked salmon followed by the poached eggs and the asparagus. Scatter over some basil leaves and serve with hollandaise on the side.