Creamed Eggs with Smoked Salmon and Pesto Toast
Photography by Aaron McLean.
Crispy cheesy pesto toast fingers wrapped in smoked salmon. Paired with creamy eggs for a delicious breakfast you will be excited to eat in the morning.
Serves: 4
INGREDIENTS
Toast
1 loaf sourdough bread
3 tablespoons basil pesto
3 tablespoons butter, soft but not melted
1⁄4 cup freshly grated Parmesan cheese
50 grams thinly sliced smoked salmon, cut into long strips
Eggs
12 fresh, free-range eggs
1⁄2 cup cream
sea salt and freshly ground pepper
1 tablespoon butter
METHOD
Preheat the oven to 180°C.
Cut the bread horizontally into 2 x 1 cm thick slices and remove the crusts. The slices should be about 20 cm long. Cut each slice in 11⁄2 cm wide fingers. You need at least 8 fingers, but more can be served if desired.
Combine the pesto, butter and Parmesan in a bowl. Spread onto all 4 sides of each finger of bread. Place on a baking tray and bake until golden and crisp, turning halfway through. Cool.
Wrap a couple of strips of smoked salmon around each finger.
Eggs: Whisk the eggs to combine and stir in the cream. Season well. Place a heat-proof bowl over a saucepan of simmering water. Add the butter and when melted pour in the eggs. Cook slowly, stirring frequently with a heat-proof spatula or wooden spoon. Gentle cooking is important to ensure soft, creamy eggs. Remove from the heat when slightly underdone as they will continue cooking.
To serve: Spoon into warm shallow dishes and serve immediately with the salmon toasts.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.