Description
This elegant breakfast features soft-boiled jammy eggs with a crispy mozzarella crust, creamy mashed avocado, and smoked salmon on perfectly toasted sourdough bread, finished with chili oil, chives, and sesame seeds. Perfect for a sophisticated brunch, quick luxury breakfast, or impressive light lunch that comes together in under 20 minutes.
Ingredients
Scale
- 2 slices sourdough bread, high-quality, crusty preferred
- 3 large eggs, for soft-boiled jammy yolks
- 100 g mozzarella cheese, grated or shredded
- 1 ripe avocado, for creamy texture
- 80 g smoked salmon, sliced or flaked
- 1 tablespoon olive oil, for toasting bread
- 1 tablespoon chili oil, for drizzling
- 1 tablespoon fresh chives, chopped
- 1 teaspoon sesame seeds, for garnish
- Optional toppings, lemon juice, fresh dill, flaky sea salt, cracked black pepper, red pepper flakes
Instructions
- Boil the Water: Bring a small pot of water to a rolling boil over high heat, ensuring you have enough water to cover the eggs by about an inch.
- Cook the Eggs: Carefully lower the eggs into the boiling water and cook for exactly 7 minutes for perfectly jammy yolks, then immediately transfer them to a bowl of ice water to stop the cooking process.
- Peel and Halve: Once cooled, gently peel the eggs under cool running water and carefully cut each one in half lengthwise, revealing the creamy, runny center.
- Heat the Skillet: Place a nonstick skillet over medium heat and allow it to warm for about 1 minute.
- Form Cheese Circles: Sprinkle the grated mozzarella into the skillet, creating 6 small circles spaced about 2 inches apart, and cook for 2 to 3 minutes until the edges turn golden brown and crispy.
- Add Eggs to Cheese: Once the cheese circles are crispy and holding their shape, carefully place one egg half on top of each cheese circle, yolk side up.
- Finish Crisping: Cook for another 1 to 2 minutes until a crispy cheese crust forms completely underneath the egg, then carefully transfer to a plate using a thin spatula.
- Heat Oil in Skillet: Add 1 tablespoon of olive oil to a clean skillet over medium-high heat and let it heat for about 30 seconds until shimmering.
- Toast the Sourdough: Place the sourdough slices in the skillet and toast for 2 to 3 minutes on each side until golden brown and crispy, pressing gently with a spatula for even browning.
- Rest Briefly: Transfer the toasted bread to serving plates while it's still warm.
- Spread the Avocado: Scatter the diced or mashed avocado evenly over the warm toast and gently flatten it with the back of a fork, leaving some texture for visual appeal.
- Layer the Salmon: Arrange the smoked salmon evenly over the avocado, creating a beautiful pink layer that complements the creamy green below.
- Add the Crispy Eggs: Carefully place the crispy cheese-crusted jammy eggs on top of the smoked salmon, positioning them so the runny yolk is visible and appealing.
- Finish with Flourish: Drizzle with chili oil, sprinkle with fresh chopped chives and sesame seeds, then add a pinch of flaky sea salt and cracked pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes