Smoked Salmon and Soft Scrambled Egg Toast

Quick Recipe Version (TL;DR)

• Yield: 2 servings (2 large toasts)
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Quick Ingredients

• 2 thick slices sourdough or country bread (about 120 g total)
• 6 oz (170 g) smoked salmon, torn into ribbons
• 4 large eggs
• 2 tbsp (28 g) unsalted butter, divided
• 4 tbsp (60 g) crème fraîche or cream cheese, divided
• 1 tbsp capers, drained
• 1 tbsp fresh dill, chopped (or 1 tsp dried)
• 1 tsp fresh lemon zest + 2 tsp lemon juice
• 1/4 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper, plus more to taste
• Optional (for poached eggs): 1 tbsp distilled white vinegar

Do This

• 1. Toast 2 thick bread slices in a buttered skillet over medium heat until deep golden, 2–3 minutes per side.
• 2. Spread each toast with 1–2 tbsp crème fraîche (or cream cheese).
• 3. Choose eggs: softly scramble (3–5 minutes over medium-low) or poach (3–4 minutes in 190–200°F / 88–93°C water).
• 4. Layer smoked salmon on the toast; add eggs on top.
• 5. Finish with capers, dill, lemon zest/juice, black pepper, and a pinch of salt if needed.
• 6. Serve immediately while the toast is crisp and the eggs are warm.

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Why You’ll Love This Recipe

• Feels special (brunch-at-home vibes) but comes together in about 20 minutes.
• Flexible: choose softly scrambled eggs or classic poached eggs.
• Big flavor with minimal work: smoky salmon, creamy spread, bright lemon, and briny capers.
• Great texture contrast: crisp toast, silky eggs, and tender salmon ribbons.

Grocery List

• Produce: 1 lemon, fresh dill (or chives), optional baby arugula
• Dairy: unsalted butter, crème fraîche (or cream cheese), eggs
• Pantry: capers, kosher salt, black pepper, distilled white vinegar (optional, for poaching)
• Seafood/Deli: smoked salmon
• Bakery: sourdough or country bread

Full Ingredients

For the Toast Base

• 2 thick slices sourdough or country bread (about 120 g total)
• 1 tbsp (14 g) unsalted butter (for toasting the bread)
• 4 tbsp (60 g) crème fraîche or cream cheese, divided

For the Smoked Salmon & Toppings

• 6 oz (170 g) smoked salmon
• 1 tbsp capers, drained
• 1 tbsp fresh dill, finely chopped (or 1 tsp dried dill)
• 1 tsp fresh lemon zest
• 2 tsp fresh lemon juice
• 1/4 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper, plus more to taste

Egg Option A: Softly Scrambled Eggs

• 4 large eggs
• 1 tbsp (14 g) unsalted butter
• 2 tbsp (30 g) crème fraîche (taken from the 4 tbsp above) or 2 tbsp (30 ml) whole milk
• Pinch of kosher salt (about 1/8 tsp)

Egg Option B: Poached Eggs

• 4 large eggs
• 8 cups (1.9 L) water
• 1 tbsp distilled white vinegar
• Pinch of kosher salt (about 1/8 tsp)

Step-by-Step Instructions

Step 1: Prep the toppings and set up your workspace

Bring the eggs to the counter while you prep (cold eggs can be poached, but they form slightly messier whites). Zest the lemon (you need 1 tsp zest) and squeeze 2 tsp juice. Drain 1 tbsp capers. Chop 1 tbsp fresh dill. Tear the smoked salmon into loose ribbons so it layers easily.

If you’re making poached eggs, set a small bowl or ramekin next to the stove for cracking eggs one at a time (this helps you slide them into the water neatly).

Step 2: Toast the bread until deeply golden

Heat a skillet over medium heat. Add 1 tbsp (14 g) butter and let it melt and foam. Add the bread slices and toast until richly golden and crisp, 2–3 minutes per side.

Transfer toast to plates. While it’s still warm, spread each slice with 2 tbsp crème fraîche or cream cheese (total 4 tbsp). This creates a creamy barrier that keeps the toast from getting soggy too fast.

Step 3: Choose your eggs (softly scrambled or poached)

Pick one option below. Either way, aim to have the eggs hot and ready right before you assemble.

Option A: Softly Scrambled Eggs (3–5 minutes)
In a bowl, whisk 4 eggs with a pinch of salt (about 1/8 tsp) until the whites and yolks are fully blended. Whisk in 2 tbsp crème fraîche (or 2 tbsp milk) for extra tenderness.

Set a nonstick skillet over medium-low heat and add 1 tbsp (14 g) butter. When melted (don’t let it brown), pour in the eggs. Stir slowly and continuously with a silicone spatula, sweeping the pan and folding the curds. Cook until the eggs are softly set and glossy, 3–5 minutes. Pull them off the heat when they still look slightly loose; they’ll finish setting from residual heat.

Option B: Poached Eggs (3–4 minutes)
In a medium saucepan, bring 8 cups (1.9 L) water to a gentle simmer over medium heat. Target water temperature: 190–200°F (88–93°C) (small bubbles should rise occasionally; it should not be boiling). Stir in 1 tbsp white vinegar and a pinch of salt (about 1/8 tsp).

Crack one egg into a small bowl. Stir the simmering water in a circle to make a gentle vortex, then slide the egg into the center. Repeat with remaining eggs, one at a time, giving the water a quick swirl between additions if needed. Poach for 3 minutes for a runny yolk or 4 minutes for a slightly jammy yolk. Lift out with a slotted spoon and dab the bottom on a paper towel to remove excess water.

Step 4: Layer smoked salmon on the toast

Divide the 6 oz smoked salmon between the two toasts. Keep it airy and folded rather than pressed flat; those ribbons make the toast feel generous and help the warm eggs nestle in.

Step 5: Add the eggs and finish with bright, briny toppings

Spoon the softly scrambled eggs on top (or place two poached eggs on each toast). Sprinkle with 1 tbsp capers, 1 tbsp dill, and 1 tsp lemon zest. Drizzle with 2 tsp lemon juice.

Finish with 1/4 tsp black pepper (or to taste). Taste before adding more salt; smoked salmon and capers are naturally salty, so you may only need a tiny pinch (or none).

Step 6: Serve right away

Serve immediately while the toast is crisp and the eggs are warm. If you like, cut each toast in half for easier eating and a prettier cross-section of salmon-and-egg layers.

Pro Tips

• For extra-creamy scrambled eggs: keep the heat at medium-low and stir constantly; the goal is small, tender curds, not big dry chunks.
• For clean poached eggs: use fresh eggs, keep the water at 190–200°F (88–93°C), and don’t let it boil.
• Control salt at the end: smoked salmon and capers vary a lot in saltiness; season after assembling.
• Better toast texture: toast the bread a shade darker than you think you need; the creamy spread and toppings soften it quickly.
• Neater plating: pat poached eggs dry on a paper towel before putting them on the toast to prevent puddles.

Variations

• Everything-bagel style: use bagel halves instead of sourdough and sprinkle with 1/2 tsp everything seasoning per serving.
• Avocado salmon egg toast: mash 1/2 ripe avocado with 1 tsp lemon juice and a pinch of salt, spread under the salmon.
• Spicy and bright: add 1 tsp chili crisp or a few drops of hot sauce on top, plus extra lemon.

Storage & Make-Ahead

This toast is best assembled and eaten immediately. For light prep-ahead, you can chop dill, zest the lemon, and drain capers up to 24 hours ahead (store covered in the refrigerator). Smoked salmon keeps well refrigerated until its package date; once opened, use within 2 days. Cooked eggs don’t reheat well on toast, but if you must, store scrambled eggs in an airtight container for up to 1 day and rewarm gently in a skillet over low heat with a small knob of butter (about 1 tsp) to restore softness.

Nutrition (per serving)

Approximate, based on 1 toast per serving with crème fraîche and softly scrambled eggs: Calories: 510; Protein: 28 g; Carbohydrates: 32 g; Fat: 30 g; Fiber: 2 g; Sodium: 950 mg.