Scrambled Egg Toasts with Smoked Salmon & Dill
Elevate your brunch with these elegant and creamy toasts. The softness of scrambled eggs, cooked in a bain-marie for perfect creaminess, meets the salty taste of smoked salmon and the freshness of dill, all on crispy country bread. A quick and impressive recipe that delights every palate.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Take the smoked salmon out of the refrigerator to bring it to room temperature. Chop the fresh dill. Finely chop the shallot if using. Crack the eggs into a bowl, add the cream, a grind of white pepper and a light pinch of salt. Whisk just to combine, without beating into a foam.
- 2
Bring a saucepan of water (3-4 cm deep) to a simmer. Place the bowl with the eggs over the saucepan (without the bottom touching the water). Add the butter (20 g) and stir constantly with a spatula for 8-12 minutes until the eggs thicken into a creamy and slightly curdled cream. Off the heat, incorporate the chopped shallot (if used) and half of the dill. Taste and adjust seasoning.
- 3
Meanwhile, toast the bread slices in a toaster, pan or oven until golden and crispy. Brush them immediately with the remaining butter (10 g).
- 4
Place a generous spoonful of still warm scrambled eggs on each toast, forming a slight dome. Gently arrange the smoked salmon strips on the eggs. Sprinkle with the remaining fresh dill and finish with a grind of black pepper and optionally a grain of fleur de sel.
- 5
Serve immediately, while the eggs are still warm and melting and the bread is crispy.
- These elegant toasts prove that simplicity is the key to success. The combination of creamy eggs, salmon and dill offers a contrast of flavors and textures that is sure to please, making this recipe a must for your brunches or starters.
- Gentle cooking and patience: This is the secret to creamy, non-rubbery scrambled eggs. The bain-marie offers the best control.
- Stop cooking in time: Eggs continue to cook off the heat. It's better to remove them a little too soft than overcooked.
- Butter on hot toast: It melts and soaks in, making the toast flavorful without being greasy.
- Salmon at room temperature: It will be more tender and flavorful.
- These toasts are perfect for a Sunday brunch, festive breakfast or a light starter. Serve them with a lightly lemon-dressed mesclun salad.
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