Smoked Salmon & Dill Cream Egg-in-the-Hole
This sophisticated breakfast dish pairs the delicate flavor of cold-smoked fish with a silky, herb-infused spread tucked into a golden-fried bread frame. The bright, aromatic notes of the seasoning cut through the richness of the yolk and the velvety cream, creating a perfectly balanced morning meal. It is a refined, gourmet twist on a comfort classic that brings a touch of coastal elegance to the breakfast table.
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Ingredients
Instructions
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Stir cream cheese with dill, lemon zest, and lemon juice. Season lightly with salt and pepper.
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Cut a 2ยฝโ3" hole in each bread slice.
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Spread a thin layer of the dill cream around the inside edge of each ring (not where the egg will sit).
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Heat butter in a skillet over medium heat. Add bread and toast 1 minute per side.
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Lower heat to mediumโlow. Crack 1 egg into each hole. Season lightly.
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Cover and cook 4โ5 minutes, until whites are set and yolks are jammy.
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Remove from heat. Top each toast with flaked smoked salmon, extra dill, and a pinch of lemon zest.
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Serve right away.
