What kind of bread can I use for the toasts?

You can use different types of bread, such as white bread, whole grain bread, sourdough, or rye bread. Choose a type of bread that you like.

Can I use other types of fish instead of salmon for the toasts?

Yes, if you're not a fan of salmon, you can use other types of fish, such as smoked trout, mackerel, or herring.

Can I make the toasts in advance and serve them later?

Yes, you can make the toasts in advance and store them before serving. Make sure to cover them well to prevent the bread from drying out. Add the marinated salmon and soft-boiled eggs just before serving the toasts.

Toasts with marinated salmon and soft-boiled eggs

Name: Toasts with marinated salmon and soft-boiled eggs
Cook time: 20 min
Total time: 20 min
Yield: 4P
Ingredients: 500g salmon fillet, skinless; 4 eggs; 400g spinach; 1 small courgette; 0.5 lemon; 100g cashews; 4 thick slices of rye bread; 2 tbsp olive oil; grated nutmeg; pepper and salt; 1 lemon; 1 generous tbsp honey; 1 generous tbsp mustard; 2 tbsp sunflower oil; pepper and salt

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20min

•

Easy

This is one of those fresh, quick winners that instantly gets me excited. Crispy toast, soft salmon, creamy eggs and that fresh dressing... truly a perfect combo. Ideal as a light lunch or brunch when you have little time but still want to put something delicious on the table!

Ingredients

What do you need?

Quantity: 4P

For the toasts
500g salmon fillet, skinless
4 eggs
400g spinach
1 small courgette
0.5 lemon
100g cashews
4 thick slices of rye bread
2 tbsp olive oil
grated nutmeg
pepper and salt

Dressing
1 lemon
1 generous tbsp honey
1 generous tbsp mustard
2 tbsp sunflower oil
pepper and salt

500g salmon fillet, skinless
4 eggs
400g spinach
1 small courgette
0.5 lemon
100g cashews
4 thick slices of rye bread
2 tbsp olive oil
grated nutmeg
pepper and salt

1 lemon
1 generous tbsp honey
1 generous tbsp mustard
2 tbsp sunflower oil
pepper and salt

Preparation method

How do you make this?

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Immerse the eggs in boiling water and count, depending on their size, 5 to 6 minutes cooking time after the water returns to a boil. Immediately shock them in cold water.

Slice the zucchini into ultra-thin slices using a mandoline and mix them with the juice of half a lemon.

Dressing: mix the lemon juice with the other ingredients.

Toast the cashews over moderate heat in a large non-stick pan, without adding any fat. Add the olive oil, then gradually add the spinach. Let it wilt, seasoning with pepper, salt, and a bit of nutmeg.

Toast the slices of bread in the toaster or in the oven. Cut the salmon into small, thick slices and quickly mix them with some dressing.

Top the toasts with spinach, cashews, salmon slices, and zucchini slices. Drizzle them with a few drops of dressing. Place 1 egg on each toast and lightly cut the eggs so that the yolk runs out. Give it another twist of the black pepper mill and serve.