Boiled Egg with Salmon Fingers

Boiled Egg with Salmon Fingers


  • 8 eggs, soft boiled
  • 6 slices dense bread such as sourdough, Turkish or brioche
  • 1 tbsp butter
  • 300g smoked salmon, cut into 2cm long strips


  • Place the eggs in a small saucepan of water and bring to the boil. Boil for 6 minutes then drain and set aside for 10 minutes.
  • Preheat the grill to high. Cut the bread into long strips and arrange on a grill rack. Cook for 1–2 minutes until toasted then spread with a little butter.
  • Wrap strips of salmon around the lengths of the toast. Place the boiled eggs into egg cups, carefully slice off the tops and serve with salmon ‘fingers’ to dip.



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