Savory French Toast with Smoked Salmon

Preheat oven to 250 degrees F.

Combine half the garlic, crème fraîche (or sour cream), capers, dill, lemon juice and 1/4 teaspoon pepper in a small bowl. Set aside.

Whisk 2 eggs, milk and dry mustard with the remaining garlic and 1/4 teaspoon pepper in a shallow dish.

Place 2 slices of bread in the custard and let sit for 30 seconds, flipping once halfway to coat evenly. Heat 1 tablespoon oil in a large nonstick or cast-iron skillet over medium-high heat. Add the soaked bread and cook, flipping once, until lightly browned and crispy, 1 to 2 minutes per side. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining 1 tablespoon oil and 2 slices of bread.

Meanwhile, poach or fry the remaining 4 eggs as desired.

Top the French toast with smoked salmon, the cooked eggs and the reserved sauce. Garnish with onion and more dill, if desired.