Smoked Salmon & Dill Cream Egg-in-the-Hole

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Difficulty: Beginner

Servings: 4

Best Season: Suitable throughout the year

Description

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.

Ingredients

4 slices rye or dark bread
4 large eggs
3 Tbsp butter or oil
4 oz cream cheese, softened
2 Tbsp fresh dill, finely chopped (plus extra for garnish)
1 tsp lemon zest
1-2 tsp lemon juice
6-8 oz smoked salmon, flaked
Salt and pepper to taste

Instructions

1
Stir cream cheese with dill, lemon zest, and lemon juice. Season lightly with salt and pepper.
2
Cut a 2½–3" hole in each bread slice.
3
Spread a thin layer of the dill cream around the inside edge of each ring (not where the egg will sit).
4
Heat butter in a skillet over medium heat. Add bread and toast 1 minute per side.
5
Lower heat to medium‑low. Crack 1 egg into each hole. Season lightly.
6
Cover and cook 4–5 minutes, until whites are set and yolks are jammy.
7
Remove from heat. Top each toast with flaked smoked salmon, extra dill, and a pinch of lemon zest.
8
Serve right away.

Read it online: https://brinnerbites.com/recipe/smoked-salmon-dill-cream-egg-in-the-hole/