This Egg Smoked Salmon Brekkie is rich, creamy, and smoky from the salmon, with a fresh herby pop of chives on buttery toast. It’s easy, absolutely delicious, filling and the kind of breakfast you’ll actually want to wake up for!
A recipe worth for the back pocket save because not only is it super easy to make, it’s also packed with flavor, which means your mornings won’t be boring anymore!
I think I mentioned this before (but I’ll repeat for funsies): I’m a true vampire in the morning. No sunlight, no loud noises, no overly cheerful “Good morning!” followed by little dances (looking at you, morning people!). And definitely no breakfast that takes more than 20 minutes.
This recipe comes from my mornings as a vampire. Fun fact: it was actually one of the first recipes I ever made when I started cooking. I used to make it almost every morning because:
- Why not?
- It was quick, easy, fuss-free and takes like 15 minutes
- It kept me full until lunch (and sometimes even longer), which was perfect because I could focus on my thesis (I was doing my undergrad at the time) without breaking my flow to make food.
Also, good bread makes a big difference too. You don’t need anything fancy, but a solid, tasty bread will change the game.
Okay, so do give this a try, and tag me on my socials or use @saffronandsunday in your post if you do make it! Or better yet, leave some love below in the comments!
Egg Smoked Salmon Brekkie
Ingredients
- 1-2 slices Bread any bread of choice
- Butter for bread
- 2 large Eggs
- 1 tbsp Mayonnaise
- 1 tsp Dijon Mustard
- 1 tsp Salt
- 1 tsp Ground Black Pepper
- 12 g Fresh Chives
- 50 g Smoked Salmon
Instructions
- Finely chop the chives and cut the smoked salmon into small pieces. Set aside.
- In a small saucepan filled with water, place the eggs over medium-high heat. Once the water comes to a boil, set a timer for 6–7 minutes.
- While the eggs cook, toast the bread slices and butter them.
- When the timer is up, drain the hot water and replace it with cold water. Repeat this step 2–3 times — it makes peeling the eggs easier.
- Peel the eggs and place them in a small mixing bowl. Mash them finely with a fork.
- Add the mayonnaise, Dijon mustard, salt, ground pepper, finely chopped chives, and smoked salmon. Mix until well combined.
- Spread the egg smoked salmon filling onto the buttered toasts. Enjoy with a cup of tea or coffee!
