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Recipe Detail Page
Herbed Jammy Eggs & Smoked Salmon
Early Summer 2023
Excellent enjoyed any time of day, this versatile dish represents simplicity at its best. Be sure to grab good-quality ingredients and carefully prepare the eggs following the exact timing for luscious not-too-runny (or too hard) soft-boiled eggs.
Makes 4 servings
8 dill sprigs, coarsely torn
1/4 cup (60 mL) finely chopped mixed herbs such as chives, cilantro and/or parsley
1 lemon
12 eggs
4 thick slices sourdough bread
Drizzling of extra virgin olive oil
Flaked salt
3 to 3 1/2 oz (85 to 100 g) smoked salmon
4 tsp (20 mL) good-quality grainy mustard
1. Finely chop herbs. Finely grate 2 tsp (10 mL) zest from the lemon. Cut lemon in half. Set aside.
2. Add water to a large pot (big enough to accommodate 12 eggs) and bring to a boil. When boiling, use a slotted spoon to lower in eggs. Reduce heat so water is gently boiling. Cook for 6 1/2 to 7 minutes. This may sound finnicky, but it can determine whether or not you’re left with eggs that are impossible to peel and falling apart, or overcooked. Using the slotted spoon, remove to a bowl filled with cold water and ice. Let cool for a couple of minutes. If making ahead, soft-boiled eggs will keep well in the fridge for a couple of days.
3. Toast bread. When lightly toasted, drizzle with olive oil. Lightly rub with cut lemon. Sprinkle with salt. Divide between four plates.
4. Crack and gently peel eggs. If you haven’t cooled them for too long or refrigerated them, eggs will still be a little warm. Slice eggs in half. Sprinkle with salt and herbs. Tear salmon and top eggs with swirled pieces. Dollop with mustard and sprinkle all with lemon zest. Serve immediately, either on or alongside toasts.
Makes 4 servings
