Egg in a hole with Salmon and Spicy Tartar Sauce

Egg in a hole with Salmon - Warm, buttery toast with a rich runny egg in a hole, and topped with salmon and crispy skin. A delicious brunch or breakfast recipe and a great way to use leftover salmon.

Egg in a hole with Salmon and Spicy Tartar Sauce

Course: Breakfast, Brunch

Cuisine: European, North American

Prep Time: 30

Cook Time: 20

Total Time: 50

Servings: people

Calories: 466kcal

Author: Dini Kodippili

This egg in a hole with salmon and a spicy tartar sauce features warm, buttery toast with a rich runny egg in a hole, and topped with salmon and crispy skin! A delicious brunch or breakfast recipe and a great way to use leftover salmon.

EASY - Easy recipe, as this uses leftover salmon. Can also be made with tuna.

Print Recipe

Ingredients

Egg in a hole toast

4 slices Italian bread 1 inch thick. I used Italian bread
4 tbsp unsalted butter plus more, if needed
4 large eggs
Salt

Spicy Tartar Sauce

½ cup mayonnaise
2 tbsp chopped dill pickle
1 tbsp chopped capers
1 ½ tsp whole grain mustard
1 tbsp chopped pickled jalapenos
½ tbsp chopped chives
½ tbsp chopped dill
¼ tsp cayenne pepper reduce to ⅛th tsp if you prefer less heat
1 tbsp lemon or white wine vinegar
Salt to taste

To Top

4 - 6 oz slow roasted salmon or smoked salmon slices
Chopped dill and chives

Instructions

Egg in a hole Toast

Using a 2 inch cookie cutter, cut out 1 hole in each 1 inch thick bread slices. Gently press down the cutters into the bread with a back and forth motion to prevent the bread from getting squashed while cutting out holes.
4 slices Italian bread
Butter both sides of the bread.
4 tbsp unsalted butter
Heat a non-stick pan or griddle to medium-high heat. When the pan is hot, place the bread slices on the pan. Pan fry for 2 minutes, until the bread turns a light golden brown. Pan fry the bread holes 2 minutes on each side until golden brown as well.
Flip over the bread slices, and add just a little butter (optional) and salt into the hole. Crack an egg into the hole and let it cook for 2 minutes. Sprinkle a pinch of salt on top of the egg.
4 large eggs, Salt
Flip over the egg in a hole toasts to cook on the first side again for 1 minute (45 secs - 1 min), to seal in the egg. If needed, add a little butter or oil to prevent the egg from sticking to the pan.
Remove the toasts from the pan and keep them on a wire rack to prevent them from becoming soggy.
Top with cold or room temperature salmon (slow roasted or smoked salmon), crispy salmon skin (optional), spicy tartar sauce and chopped herbs.
4 - 6 oz slow roasted salmon , Chopped dill and chives

Spicy Tartar Sauce

Mix all the ingredients in a bowl. Season to taste. Refrigerate until needed.
½ cup mayonnaise, 2 tbsp chopped dill pickle, 1 tbsp chopped capers, 1 ½ tsp whole grain mustard, 1 tbsp chopped pickled jalapenos, ½ tbsp chopped chives, ½ tbsp chopped dill, ¼ tsp cayenne pepper, 1 tbsp lemon or white wine vinegar, Salt to taste

Crispy Salmon Skin (optional)

If you are using slow roasted salmon - gently peel off the skin from the salmon (it should come off cleanly). Pat dry the skin to remove any excess moisture.
Heat 1 tbsp of oil in a non-stick pan, and when it's hot, add the skin and fry for a few minutes on each side until the edges start to crisp up and you get caramelized patches on the skin.
Place the crispy skin on paper towels to drain off excess oil, and sprinkle lightly with sea salt.
Cut strips of the skin and serve.

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