Salmon Eggs with Creamy Sauce on Toast
At The Village Brew UK, we believe good food brings people together. Whether you're catching up with friends over a weekend brunch or treating yourself to a slow morning at home, the right dish can...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thevillagebrew.co.uk.
Cooking tools:
- Grill pan
- Skillet
- Grill
- Saucepan
- Stove
- Ramekin
- Slotted spoon
- Spoon
- Whisk
- Paper towel
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Plate
- Pepper mill
Ingredients
- 2 thick slices of artisan sourdough (or any crusty bread)
- Butter or a drizzle of olive oil for toasting
- 2 large eggs
- 1 tsp white vinegar (for poaching)
- 4–6 slices of cold-smoked salmon (or gravadlax)
- 2 tbsp unsalted butter
- 1 tbsp plain flour
- 150 ml whole milk
- 2 tbsp double cream
- 1 tsp Dijon mustard (optional)
- A squeeze of lemon juice
- Salt
- black pepper
- Fresh dill or chives (finely chopped)
- Cracked black pepper
- Lemon wedges
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