This decadent and delicious smoked salmon dish is great for breakfast or lunch.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 6 minutes
    • British

    Egg & Smoked Salmon

    Recipe Information

    Print page


    Dash of white wine vinegar

    4 slices Rye bread, lightly toasted

    55g softened unsalted butter

    200g smoked salmon (4 × 50g portions)

    4 free range medium eggs

    500g natural yogurt (4× 50g portions)

    2 pots fresh chives, chopped

    Coarse ground black pepper

    1 fresh lime, quartered


    Place a small pan of water on the hob and add a little salt and 2 tsp vinegar. Bring to the boil.

    Place the lightly toasted rye bread on four warm plates, butter the bread well.

    Top with the smoked salmon.

    Once the water boils, break the four eggs in, gently, then bring back to the boil and turn down the heat to simmer.

    Cook for 2-3 minutes maximum, or until the whites are set.

    Once cooked, drain well and place onto the four smoked salmon rye breads.

    Mix the yogurt with the chives and spoon evenly over the four plates.

    Sprinkle with black pepper and serve with a wedge of fresh lime.


    Adding a touch of vinegar to the water, helps set the albumen (white of the egg).

    A little smoked salmon goes a long way with this dish.

    This dish can be eaten hot or cold.

    Other fresh herbs are a nice alternative.

    Customer Reviews