Lox and Eggs on Toast

  • 2 pieces of flatbread, thinly sliced bread, or similar item for toasting
  • 1 T. spreadable butter
  • 2 oz. thinly sliced smoked salmon
  • 4 eggs
  • 1 T. salted butter
  • Sprinkle of dill (or fresh if you have it)

Spread the flatbread of thinly sliced bread with the spreadable and place, buttered side down, in a medium sized non-stick skillet over medium-high heat. Allow the flatbread to warm through and toast on the buttered side. When it's toasted to your liking, remove to a serving plate and immediately arrange thinly sliced smoked salmon over the flatbread to mostly cover it; set aside.

To make the soft scrambled eggs, melt the salted butter the same skillet you toasted the flatbread in over medium low heat, making sure it coats the whole skillet.

Gently whisk the eggs in a bowl. When the butter is just barely bubbling, add the eggs to the pan directly in the center so that the butter gets pushed out to the sides.

Watch for the edges to just barely start to set, and then gently slide a spatula around the edges of the pan to create large, soft curds. Continue to push and fold the liquid part of the eggs to form soft curds. The entire process should take 2-3 minutes.

When the eggs are barely set, remove from heat. Nestle the soft scrambled eggs over the smoked salmon and sprinkle the top with dried dill or, if you have it, a bit of chopped fresh dill. Serve immediately.

  • Yields: 2 servings
  • Preparation Time: 15 minutes

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.