Salmon Eggs with Creamy Sauce on Toast

Salmon Eggs with Creamy Sauce on Toast

At The Village Brew UK, we believe good food brings people together. Whether you're catching up with friends over a weekend brunch or treating yourself to a slow morning at home, the right dish can set the perfect tone for your day. That’s why we’re bringing you a crowd-pleasing recipe: Salmon Eggs with Creamy Sauce on Toast — a comforting yet refined plate with rich textures, deep flavour, and a café-style vibe.

Imagine golden toasted sourdough, silky smoked salmon, soft-poached eggs, and a spoonful of velvety creamy sauce cascading over it all. This dish feels luxurious yet simple, rustic yet elegant — just like your favourite café brunch, but better because it’s made at home.

Why This Dish Works

Salmon Eggs with Creamy Sauce on Toast is more than a recipe — it’s an experience. It marries contrasting textures and layers of flavour in every bite. Crisp toast provides the crunch, smoked salmon brings savoury richness, poached eggs add softness, and the creamy sauce ties everything together with its buttery smoothness.

What’s even better? It’s versatile, easy to make with pantry staples, and endlessly customisable depending on the season or your mood.

Ingredients (Serves 2)

For the Base:

  • 2 thick slices of artisan sourdough (or any crusty bread)

  • Butter or a drizzle of olive oil for toasting

For the Eggs & Salmon:

  • 2 large eggs

  • 1 tsp white vinegar (for poaching)

  • 4–6 slices of cold-smoked salmon (or gravadlax)

For the Creamy Sauce:

  • 2 tbsp unsalted butter

  • 1 tbsp plain flour

  • 150 ml whole milk

  • 2 tbsp double cream

  • 1 tsp Dijon mustard (optional)

  • A squeeze of lemon juice

  • Salt and black pepper to taste

To Garnish:

  • Fresh dill or chives (finely chopped)

  • Cracked black pepper

  • Lemon wedges

Method

1. Toast the Bread

Choose a rustic bread with body—sourdough, rye, or wholegrain works best. Lightly brush with butter or olive oil, then toast in a skillet or grill until golden and crisp on both sides. Keep warm while you prepare the rest.

2. Poach the Eggs

Fill a medium saucepan with water and bring it to a gentle simmer (not a boil). Add a teaspoon of vinegar to help the egg white set quickly.

  • Crack each egg into a small ramekin or bowl.

  • Create a whirlpool in the water using a spoon and gently slide one egg in.

  • Poach for 3 minutes (for a runny yolk) or 4 minutes for slightly more set.

  • Remove with a slotted spoon and let drain on a paper towel.

  • Repeat with the second egg.

Village Tip: Use the freshest eggs you can find—ideally from your local farm or market. Fresh eggs hold their shape better and result in a neater poach.

3. Make the Creamy Sauce

In a small saucepan, melt the butter over medium heat. Stir in the flour and whisk for about a minute to form a roux. Gradually add the milk while whisking constantly until the mixture thickens into a smooth sauce.

Stir in the cream and Dijon mustard (if using), season with salt, pepper, and a squeeze of lemon juice. Let it bubble gently for another minute, then remove from heat.

The Village Brew Twist: Add a pinch of fresh nutmeg or a teaspoon of horseradish cream for extra character in the sauce.

Assembly

  1. Place the toasted bread slices on plates.

  2. Drape the smoked salmon generously over each slice.

  3. Gently place the poached egg on top of the salmon.

  4. Spoon over the warm creamy sauce.

  5. Finish with chopped dill or chives and a touch of cracked black pepper.

Serve with lemon wedges on the side and a cup of freshly brewed Village Brew artisan coffee or loose-leaf tea.

Variations & Substitutes

This dish is flexible, and here are some ways to switch things up:

Vegetarian Option:

Replace smoked salmon with grilled asparagus, sautéed mushrooms, or avocado slices. Add a sprinkle of smoked paprika for depth.

Spicy Kick:

Add a touch of cayenne or chilli flakes to the sauce, or drizzle sriracha on top for heat.

Bread Swap:

Try toasted crumpets, bagels, or even potato cakes for a different base. Gluten-free bread also works beautifully here.

Add Texture:

Top with pumpkin seeds, crispy onions, or even a few crushed pistachios for a nutty crunch.

 

Best Enjoyed With…

Here at The Village Brew UK, we recommend pairing this brunch dish with:

  • A latte or flat white with creamy steamed milk

  • Freshly pressed orange juice or grapefruit juice

  • A mimosa or prosecco for celebratory weekends

  • Cold-brew iced tea with lemon and mint on warmer days

Nutritional Highlights

This dish is not only satisfying but also nutritious:

  • Rich in Omega-3 fatty acids from salmon

  • High in protein from eggs

  • Provides calcium and vitamin D from the creamy sauce

  • Toast adds complex carbohydrates for lasting energy

To keep it lighter, you can reduce the cream content or use a low-fat milk alternative.

Why This Belongs in Your Brunch Rotation

There’s something inherently comforting about warm toast, silky eggs, and a blanket of creamy sauce. This dish feels like a hug on a plate — nourishing, indulgent, and thoughtfully made.

Whether you’re cooking for one or sharing with a friend, Salmon Eggs with Creamy Sauce on Toast embodies the heart of The Village Brew philosophy: simple ingredients, slow mornings, and moments made better with good food.

Final Thoughts

In a world that often feels too fast, there’s magic in pausing to prepare a dish like this. From whisking the sauce to gently poaching the eggs, each step invites you to slow down and enjoy the process.

So the next time you're looking for something cozy and elevated, give this recipe a try. And don’t forget to enjoy it with a cup of your favourite Village Brew coffee or tea—crafted with care, just like this dish.

 

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