Description
A delicious and simple recipe featuring crispy fried eggs and smoked salmon served on tangy sourdough bread, complemented with mayonnaise, onion, horseradish, lemon, sriracha, and fresh chives for a flavorful breakfast or brunch option.
Ingredients
Scale
Eggs and Cooking
- 3 Eggs
- Cooking Oil, as needed
Bread and Spread
- 2 slices Sourdough Bread
- Mayonnaise, to taste
Toppings
- Smoked Salmon, to taste
- Onion, to taste
- Horseradish, to taste
- Lemon, to taste
- Sriracha, to taste
- Fresh Chives, to taste
Instructions
- Heat the oil and fry eggs: In a medium non-stick skillet over low heat, add a sufficient amount of cooking oil until it shimmers slightly. Crack the eggs into the skillet and cook them to your preferred level of doneness, whether sunny side up, over easy, or well cooked.
- Prepare the sourdough bread: Spread a generous amount of mayonnaise evenly on each slice of sourdough bread to add creamy flavor and moisture.
- Add smoked salmon: Layer as much smoked salmon as desired on top of the mayonnaise-coated sourdough slices for rich, savory taste.
- Add aromatics and flavor enhancers: Top the salmon with finely sliced onion, a dollop of horseradish, and a squeeze of fresh lemon juice to add brightness and a spicy kick.
- Assemble and garnish: Place the fried eggs atop the layered bread and salmon. Drizzle with sriracha for heat and sprinkle fresh chives over the top for a final touch of flavor and color. Serve immediately.
Notes
- You can adjust the level of doneness of the eggs according to preference.
- Use fresh, high-quality smoked salmon for the best flavor.
- If you prefer less spice, adjust the amount of sriracha accordingly.
- Serve with a wedge of lemon on the side for extra zest.
- Chilling the horseradish beforehand can enhance its pungency.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Keywords: smoked salmon, fried eggs, sourdough bread, breakfast, brunch, easy recipe, smoked fish, eggs on toast
