These little open-faced toasted sandwiches are so easy to make and customize, that there is no reason you should not be eating them ALL THE TIME.
The rich flavor of the smoked salmon compliments the smooth, creamy texture of the cream cheese and soft-scrambled eggs in such a perfect way that I could probably eat a whole platter of these and still be wanting more. Served over some crusty rustic sourdough (we have a recipe for that coming very soon) with a drizzle of avocado oil, and topped with chives or dill – for the added flavor, texture, and color!
This is a dish you should certainly have on hand for those quick protein-packed snacks…or breakfast..or lunch…or dinner…or entertaining…or you get the idea.
3 Tbsp. minced fresh dill (or chives), divided
2 Tbsp. crème fraîche or butter (optional)
6 large eggs
2 Tbsp. (1/4 stick) unsalted butter
Coarse sea salt and freshly ground black pepper
4 large or 8 small slices sourdough, toasted
4 oz. thinly sliced smoked salmon
- Avocado/olive oil or fresh lemon juice (optional)
- Whisk eggs and crème fraîche (if using) in a large bowl. Melt butter in a large heavy nonstick skillet over medium-low heat – we love our Copco enamel skillet for this. Add egg mixture and season with sea salt and fresh ground pepper. Cook on medium-low, occasionally scraping bottom of skillet with a small wooden spatula to form medium-sized, soft curds – until just barely set. If not using crème fraîche, finish with cold butter for a creamy texture. About 4-5 minutes. Set aside.
- Place 2 slices toast on each plate. Spread a thin layer of cream cheese or smashed avocado over each slice of toast. Spoon eggs over cream cheese. Lay salmon slices over eggs and garnish fresh dill (or chives). Lightly drizzle avocado oil over salmon. Season with salt and pepper to taste.