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Smoked Salmon Breakfast Toast

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4.8 / 5

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SERVES

12 PEOPLE

ACTIVE TIME

15 MINUTES

TOTAL TIME

30 MINUTES

This toast tastes like Sunday. Smoked salmon, a jammy soft-boiled egg, a pop of roe, and a slice of really good bread. It’s brunch-ready, rich in all the good things—protein, omega-3s, and vibes—plus surprisingly luxe for how little effort it takes.

INGREDIENTS

2 eggs

2 thick slices sourdough, a bagel, or your fave bread

2 teaspoons butter, cream cheese or creme fraiche

3-4 ounces smoked salmon

1 tomato, sliced

2 teaspoons salmon roe or trout roe (this can be optional but it’s preferred)

2 teaspoons capers

Fresh dill or chives, for garnish

Flaky salt

Freshly ground black pepper

1 squeeze lemon juice, optional

Dijon, optional

Save

4.8 / 5

Share

SERVES

2 PEOPLE

ACTIVE TIME

10 MINUTES

TOTAL TIME

15 MINUTES

This toast tastes like Sunday. Smoked salmon, a jammy soft-boiled egg, a pop of roe, and a slice of really good bread. It’s brunch-ready, rich in all the good things—protein, omega-3s, and vibes—plus surprisingly luxe for how little effort it takes.

Method

  1. Bring a small pot of water to a gentle boil. Carefully lower in the eggs and cook for 6 ½ minutes. Transfer immediately to an ice bath. Once cool, peel, half, and set aside.
  2. Toast bread to a golden crisp; then spread with butter, cream cheese, or creme fraiche.
  3. Layer smoked salmon and tomato slices on toast. Nestle halved eggs on top, and spoon roe into the yolks.
  4. Sprinkle with herbs, capers, flaky salt, and black pepper. Add a squeeze of lemon juice or a swipe of Dijon if you like a little edge. Serve immediately.

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