Three-Star Breakfast with Salmon

Ingredients

• Two slicesspelt bread
• a small handfulsalad leaves
• 1egg
• two generous slicessmoked salmon
• 1 tbspthick yoghurt
• a littledill
• to tastesalt and pepper
• optionalcress or alfalfa sprouts

Instructions

1. 1

   Toast and poach

   Toast the spelt bread in a toaster. While it toasts, stir the dill into the yoghurt and poach the egg.

2. 2

   Assemble the toast

   Spread the dill yoghurt over the toast, then add the salad leaves and smoked salmon. Season lightly with salt and pepper, halve the egg and place it on top with the cress or sprouts, if using.

What is a smoked salmon breakfast?

Smoked salmon with bread and egg is a familiar Northern European-style combination, bringing together savoury fish, a warm egg and crisp toast. This version adds dill yoghurt for a cool, creamy note and salad leaves for freshness.

The components need little preparation, so it works well for a relaxed breakfast or brunch. Toasting the spelt bread gives the toppings a sturdy, lightly crisp base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 360 calories, 24g protein, 37g carbs, 13g fat.

The bread supplies most of the carbohydrates, while the salmon and egg contribute protein and the yoghurt adds a smaller amount. The egg and salmon also provide much of the fat, and the smoked salmon is the main source of sodium. For a more balanced plate, serve the toast with extra salad leaves or a piece of fruit.

Why spelt bread works

Spelt bread has a hearty flavour that pairs well with smoked salmon. Toast it until the surface is crisp but the middle still has enough substance to hold the toppings.

Bread slices vary in size and thickness, so use a setting that browns them without drying them out.

Poach the egg gently

Poach the egg while the bread toasts, as the method suggests. Keep the water at a gentle simmer rather than a rolling boil to help the white stay together.

For a runny yolk, lift the egg out once the white is set and the centre still feels soft. If you prefer a firmer yolk, leave it in the water a little longer.

Mix the dill yoghurt

Stir the dill directly into the thick yoghurt so its fresh, aromatic flavour is spread through each bite. Chop the dill finely if the fronds are long.

Thick yoghurt is useful here because it stays on the toast instead of running into the bread. Add just a little dill at first, then adjust to taste.

Build a balanced topping

Yoghurt first: spread it over the toast to create a creamy layer. Add the salad leaves next, followed by the salmon, so the leaves stay lightly tucked beneath the fish.

Finish with the halved egg and optional cress or alfalfa sprouts. Season sparingly, since smoked salmon can already be salty.

Serve it straight away

Assemble the toast just before eating so the bread keeps its crisp texture. The egg is easiest to enjoy while warm, and the contrast with the cool yoghurt and salmon is part of the appeal.

Serve it on its own for a compact breakfast, or add fruit or extra salad leaves if you would like something alongside.

Recipe notes & tips

• Poach the egg while the bread is in the toaster to keep preparation quick.
• Use thick yoghurt so the dill topping stays in place.
• Let excess water drain from the poached egg before adding it to the toast.
• Season after adding the salmon and taste first, as smoked salmon is already salty.
• Keep the salad leaves dry so they do not make the toast soggy.

Variations

• Add lemon: squeeze a little over the salmon just before serving.
• Try another herb: use finely chopped chives in place of some or all of the dill.
• Use rye bread: toast it in place of the spelt bread for a deeper, earthier base.
• Add cucumber: layer a few thin slices with the salad leaves for extra crunch.
• Make it vegetarian: replace the smoked salmon with sliced avocado or grilled mushrooms.

Common mistakes to avoid

• Overcooking the egg: remove it when the white has set if you want a soft yolk.
• Boiling the poaching water hard: keep it at a gentle simmer to help the egg hold its shape.
• Using wet salad leaves: dry them first so they do not soften the toast.
• Adding too much salt: taste the salmon before seasoning the assembled toast.
• Assembling too early: add the toppings shortly before eating to preserve the toast's crispness.

How to store

This is best assembled and eaten straight away; the topped toast does not keep its crisp texture well. Store unused yoghurt, herbs and salad leaves separately in the fridge, and prepare the toast fresh when needed.

Frequently asked questions