Egg in a hole with Salmon and Spicy Tartar Sauce
User Reviews
5.0
3 reviews
Excellent
Egg in a hole with Salmon and Spicy Tartar Sauce
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This egg in a hole with salmon and a spicy tartar sauce features warm, buttery toast with a rich runny egg in a hole, and topped with salmon and crispy skin! A delicious brunch or breakfast recipe and a great way to use leftover salmon.
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Ingredients
Egg in a hole toast
- 4 x 1 inch thick slices of bread I used Italian bread
- 4 tbsp unsalted butter plus more, if needed
- 4 eggs
- salt
Spicy Tartar Sauce
- ½ cup mayonnaise
- 2 tbsp chopped dill pickle
- 1 tbsp chopped capers
- 1 ½ tsp whole grain mustard
- 1 tbsp chopped pickled jalapenos
- ½ tbsp chopped chives
- ½ tbsp chopped dill
- ¼ tsp cayenne pepper reduce to 1/8th tsp if you prefer less heat
- 1 tbsp lemon or white wine vinegar
- salt to taste
To Top
- 4 - 6 oz of slow roasted salmon or smoked salmon slices
- Chopped dill and chives
Instructions
Egg in a hole Toast
- Using a 2 inch cookie cutter, cut out holes from the 1 inch thick bread slices. Gently press down the cutters into the bread with a back and forth motion to prevent the bread from getting squashed while cutting out holes.
- Butter both sides of the bread.
- Heat a non-stick pan or griddle to medium-high heat. When the pan is hot, place the bread slices on the pan. Pan fry for 2 minutes, until the bread turns a light golden brown. Pan fry the bread holes 2 minutes on each side until golden brown as well.
- Flip over the bread slices, and add just a little butter (optional) and salt into the hole. Crack an egg into the hole and let it cook for 2 minutes. Sprinkle a pinch of salt on top of the egg.
- Flip over the egg in a hole toasts to cook on the first side again for 1 minute (45 secs - 1 min), to seal in the egg. If needed, add a little butter or oil to prevent the egg from sticking to the pan.
- Remove the toasts from the pan and keep them on a wire rack to prevent them from becoming soggy.
- Top with cold or room temperature salmon (slow roasted or smoked salmon), crispy salmon skin (optional), spicy tartar sauce and chopped herbs.
Spicy Tartar Sauce
- Mix all the ingredients in a bowl. Season to taste. Refrigerate until needed.
Crispy Salmon Skin (optional)
- If you are using slow roasted salmon - gently peel off the skin from the salmon (it should come off cleanly). Pat dry the skin to remove any excess moisture.
- Heat 1 tbsp of oil in a non-stick pan, and when it's hot, add the skin and fry for a few minutes on each side until the edges start to crisp up and you get caramelized patches on the skin.
- Place the crispy skin on paper towels to drain off excess oil, and sprinkle lightly with sea salt.
- Cut strips of the skin and serve.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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