Salmon and Eggs Toast
When I'm lucky enough to start having overnight guests again, this is the sort of brunch I will make. Smoked salmon on just about anything is a great start to the day and love to mix with herbs and a jammy or runny egg. I miss having guests stay over - to wake up before them like a breakfast elf, make coffee and get a whole spread ready to go for them to wake up to. Or gather in the kitchen and all cook breakfast together. I honestly can't think of anything better.
This is more of a gathering of ingredients than a recipe. Hope it inspires you to make something delicious for someone you love.
- Smoked Salmon
- Crusty French Bread, cut lengthwise
- 2 Garlic cloves, cut in half and paper removed
- One lemon, for a quick squeeze
- 2-3 eggs
- Chopped herbs like dill or parsley or cilantro - whatever is your favorite
- Olive oil
- Flaky Sea Salt
Cut your bread loaf length-wise so that you have two long halves. Drizzle with olive oil. Work with a griddle, grill or cast iron pan that will fit bread over a medium heat. Place bread, open side down, and grill until golden brown.
While bread is toasting, bring water to boil for eggs. When reaches rolling boil, gently place eggs in and cook for exactly 6 minutes. Remove and put in ice water to stop cooking. Crack softly with dull edge of knife and gently peel. Cut into quarters (I do it softly in my hand - can be a little messy but keeps it intact)
When bread is golden and still hot, take half of garlic and rub open end of garlic over toasted surface. This will melt the flavor on the bread, so very important!
Assemble salmon on top of bread and squeeze lemon on top of fish. Add egg wedges in a row down your grilled bread. Top with herbs, drizzle of olive oil and some flaky sea salt on the eggs only. Pepper and you can even add some chimichurri on top for some extra love! (Recipe here) You can cut into pieces, one egg per slice or more depending on guests.