Dinner

Smoked Salmon and Fried Eggs on Sourdough Bread Recipe

ByLuna Ryder December 13, 2025December 13, 2025

Introduction

This Smoked Salmon and Fried Eggs on Sourdough Bread recipe is a delicious and simple meal perfect for breakfast or brunch. Combining rich smoked salmon with savory fried eggs and zesty toppings, it’s a flavorful way to start your day.

A white plate holds a sandwich arranged in multiple layers: the bottom layer is a slice of bread, topped with a layer of thick tomato slices in bright red, followed by thin rings of white onion placed evenly over the tomatoes. On top of the onions are three sunny-side-up eggs with bright yellow yolks and white, slightly cooked egg whites. The eggs are garnished with small, thin green slices of spring onions and some green herb leaves scattered over. To the side of the sandwich, there are three lemon slices decorated with green onion strands. Next to the plate on the white marbled surface, there is a small white dish filled with a thick beige spread. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cooking oil, as needed
3 eggs
Mayonnaise, to taste
2 slices sourdough bread
Smoked salmon, to taste
Onion, to taste
Horseradish, to taste
Lemon, to taste
Sriracha, to taste
Fresh chives, to taste

Instructions

Step 1: Heat the cooking oil in a medium non-stick skillet over low heat until it is slightly shimmering. Crack the eggs into the skillet and cook them to your desired level of doneness.
Step 2: Spread a generous amount of mayonnaise on each slice of sourdough bread.
Step 3: Layer smoked salmon evenly over the mayonnaise-covered bread slices.
Step 4: Add onion, horseradish, and a squeeze of lemon to taste on top of the salmon.
Step 5: Place the fried eggs on top, then drizzle with sriracha and sprinkle with fresh chives according to your preference.

Tips & Variations

Try using cream cheese instead of mayonnaise for a creamier texture and tangy flavor.
Add capers for a briny kick that complements the smoked salmon well.
Use a runny yolk to add richness and moisture to the open-faced sandwich.
Toast the sourdough bread lightly before spreading mayonnaise to add extra crunch.

Storage

This dish is best enjoyed fresh due to the crispy bread and fried eggs. If needed, store any leftovers separately in airtight containers in the refrigerator for up to 1 day. Reheat the eggs gently in a pan or microwave, but note the bread may lose its texture.

How to Serve

A round white plate is topped with a circular piece of bread as the base layer, which is covered with sliced red tomatoes arranged evenly in a ring. On top of the tomatoes, translucent white onion rings are placed liberally. The next layer features three sunny-side-up eggs with bright yellow yolks and white edges centered on the dish. Chopped green herbs and slices of green onions are sprinkled over the eggs and vegetables for garnish. On the left side of the plate, there are three lemon slices decorated with thin green leaves. In front of the plate, a small white bowl holds a light brown paste-like spread. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread?

Yes, while sourdough is recommended for its flavor and texture, you can use other sturdy breads like rye, multigrain, or a crusty baguette to suit your preference.

How can I make this dish vegetarian?

To make a vegetarian version, omit the smoked salmon and add sliced avocado or roasted vegetables instead for a satisfying alternative.