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Toasted Baguette with Soft-Scrambled Eggs, Smoked Salmon, Salmon Roe, Crème Fraiche, and Chives

When I was a kid, toast was a common element of breakfast. Whether slathered in butter and jam, or served alongside scrambled eggs, I have fond memories of toast. As I’ve gotten older, I still love toasted bread for breakfast, although I tend to use it more as a tasty vehicle for other toppings. This recipe includes a toasted baguette, topped with fluffy scrambled eggs, smoked salmon, salmon roe, crème fraiche, chives, and a generous sprinkling of fresh dill.
The following recipe makes 4 portions, using 4 pieces of a baguette that is sliced down the middle and toasted.

Ingredients

  • ½ fresh baguette loaf (cut in half and divided into 4 slices)
  • 4 Tbsp butter (softened, for buttering toasted bread)
  • 8 whole eggs
  • 2 Tbsp salted butter (for cooking eggs)
  • A small pinch (roughly ¼ tsp Kosher salt)
  • 8 oz ½ lb smoked salmon
  • 2 oz salmon roe (or paddlefish roe)
  • ½ cup crème fraiche
  • 3 Tbsp fresh chives (finely sliced)
  • 3 Tbsp fresh dill (roughly chopped (discard dill stems))
  • 1 Tbsp extra virgin olive oil (as garnish)

Instructions 

  • Cut the baguette in half, and then divide the halved baguette into four equal-sized pieces.
  • Toast the bread lightly until it is just beginning to take on some color, but is still soft.
  • Remove the toasted baguette pieces from the toaster.
  • Spread the 4 Tbsp of softened butter over the toasted baguette slices, and set the toasted bread aside.
  • Whisk the whole eggs in a large bowl until they arrive at a uniform consistency.
  • Add 2 Tbsp of salted butter to a sauté pan over medium-low heat, and add the eight eggs that you whisked earlier.
  • Season the eggs with a small pinch (roughly ¼ tsp) of Kosher salt, and stir with a rubber spatula once you see the egg beginning to cook on the bottom of the pan.
  • Reduce the heat to low, and continue to cook until the eggs are almost fully cooked, but still very soft and slightly runny.
  • *This should take about 6 minutes when cooking over low or medium-low heat.
  • Remove the eggs from the stove, and set aside.
  • Top each piece of toasted baguette with the scrambled eggs that you cooked earlier.
  • Top the scrambled eggs with a few pieces of thinly-sliced smoked salmon
  • Top each piece of bread with a scoop of the salmon roe, some crème fraiche, some sliced chives, and some chopped dill.
  • Drizzle a bit of extra virgin olive oil over each assembled piece of toast, and serve immediately.

Notes

You should eat these right after they are assembled, while the scrambled eggs are still warm.
Salmon roe (orange-red in color) and paddlefish roe (light black in color) are much cheaper alternatives compared to the much more expensive caviar.