Rye Bread and Salmon Soup Toast with Poached Egg

A hearty breakfast featuring toasted rye bread topped with flaked salmon, a creamy dill soup-inspired sauce, and a perfectly poached egg. It's breakfast that eats like a light soup!

Prep Time

20 minutes

Total Time

45 minutes

Calories

455

Level

Medium

Yields

4 servings

Cost

£2.29

Season:

☀️ Summer

Meal Type:

Breakfast•Soup•Bread

Cuisine:

British

Main Ingredient:

Fish•Eggs

Mood:

Comfort Food•Healthy

Ingredients

Servings

4slicesRye Bread(Preferably a hearty, dense rye bread)

£0.80

4ouncesSmoked Salmon(Flaked)

£4.50

4 Large Eggs(For poaching)

£1.20

0.3cupFresh Dill(Finely chopped, plus extra for garnish)

£0.75

0.5cupHeavy Cream( )

£1.00

0.3cupChicken Broth(Low sodium)

£0.20

1tablespoonLemon Juice(Freshly squeezed)

£0.15

1tablespoonUnsalted Butter( )

£0.10

1smallShallot(Minced)

£0.30

1tablespoonWhite Wine Vinegar(For poaching eggs)

£0.05

to taste Salt( )

£0.10

to taste Black Pepper(Freshly ground)

Total Cost

£9.15

£2.29 per serving

The Method

1
**Prepare the Creamy Dill 'Soup' Sauce:** In a small saucepan, melt the butter over medium heat. Add the minced shallot and sauté for 2-3 minutes, or until softened but not browned. Pour in the chicken broth and bring to a simmer. Reduce heat to low and stir in the heavy cream and lemon juice. Gently simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and stir in the chopped fresh dill. Season with salt and pepper to taste. Set aside and keep warm.
2
**Toast the Rye Bread:** While the sauce is simmering, toast the rye bread slices to your desired level of doneness.
3
**Poach the Eggs:** Fill a medium saucepan with about 3 inches of water and bring to a gentle simmer. Add the white wine vinegar. Crack each egg into a separate small bowl. Create a gentle whirlpool in the simmering water by stirring with a spoon. Gently slide one egg at a time into the center of the whirlpool. Cook for 3-4 minutes, or until the whites are set but the yolks are still runny. Use a slotted spoon to carefully remove the poached eggs and place them on a paper towel-lined plate to drain.
4
**Assemble the Toast:** Spread a generous spoonful of the creamy dill sauce onto each slice of toasted rye bread. Top with flaked smoked salmon.
5
**Top with Poached Egg and Serve:** Carefully place a poached egg on top of the salmon on each toast. Garnish with a sprinkle of fresh dill. Serve immediately, enjoying the 'soup' elements in a portable, toasty format.
6
**Optional: Crack pepper over each toast for a bit of a kick.**

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My Notes

Nutrition Information

Nutrition per serving (170g)

455 kcal / 1904 kJ

Carbs

22g

8% of RDA

Fat

30g

43% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

3 g

3% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

16 g

80% of RDA

Chef's Tips

For perfectly poached eggs, ensure the water is at a gentle simmer, not a rolling boil. The whirlpool helps the egg whites wrap around the yolk.

If the sauce gets too thick, add a splash of milk or chicken broth to thin it out.

To keep the poached eggs warm if not serving immediately, place them in a bowl of warm (not hot) water.

The dill soup sauce can be made ahead of time and reheated gently.

Cooking Equipment

Toaster

Medium saucepan

Small saucepan

Slotted spoon

Wine Pairings

No wine pairing suggestions available for this recipe.

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