Smoked Salmon With Ricotta and Egg Toasts
A deliciously creamy, protein-packed breakfast that combines rich ricotta, smoky salmon, and crunchy toasted bread, perfect for busy mornings.
Ingredients
For the Toasts
- 2 slices French bread A hearty and crunchy base
- 2 tablespoons ricotta cheese Creamy texture that adds richness
- 1 medium lemon Zesty brightness, zest and juice needed
- 1 tablespoon chives Mild onion flavor, minced
- 1 tablespoon fresh dill Aromatic quality, minced
- 1 pinch kosher salt To enhance flavors
- 1 pinch freshly ground black pepper For a touch of warmth
- 2 large hard boiled eggs Adds protein
- 4 ounces smoked salmon Rich, smoky flavor
- 1 tablespoon red onion Minced for a mild crunch
Instructions
Preparation
- Gather all your ingredients and equipment including a toaster, mixing bowl, and a knife.
- Slice your French bread into thick pieces, about one inch per slice.
- Prepare the hard-boiled eggs by peeling and slicing them into rounds.
- Zest one lemon and then juice it, reserving the juice for topping.
- Mince the chives, dill, and red onion finely.
Cook/Assemble
- Toast the slices of French bread in a toaster or under the broiler until golden brown and crispy.
- In a mixing bowl, combine ricotta cheese, lemon zest, minced chives, dill, kosher salt, and a sprinkle of black pepper.
- Spread a generous amount of the ricotta mixture over each piece of toasted bread.
- Layer the smoked salmon on top of the ricotta spread.
- Top with slices of hard-boiled egg and finish with lemon juice and minced red onion.
Serve
- Arrange toasts on a platter and garnish with additional herbs if desired.
- Serve immediately for the best crunch and creaminess.
Notes
Prepare components like the ricotta mix and hard-boiled eggs a day in advance to save time. Ensure your bread is thoroughly toasted to prevent sogginess.