Salmon and Sriracha Mayo on Toast with Soft Boiled Egg
By OcadoLife
Published on 16 September 2024
A speedy, mouthwatering combo of Salmon and Sriracha Mayo on Toast with Soft Boiled Egg, this perfect plate was whipped up by Tara Wigley, author of How To Butter Toast. “It’s basically a super-simple assembly job, and easily scaled up for a family brunch.” Make sure the egg is nice and jammy for the ultimate crowning glory. Time and servings
9 minsTotal time
1Servings
2 minsPrep time
7 minsCooking time
Ingredients
- 1 egg, at room temperature
- 5g chives, finely chopped, plus extra to serve
- 2 tbsp mayonnaise
- 2 tsp sriracha
- 1 slice slice sourdough, toasted
- 1 pack (100g) honey-roast smoked salmon flakes
- 1 pinch furikake
- 1 lemon wedge
Method
Step 1
Cook the egg in a pan of boiling water for 6½ mins (or 7 for firmer), then run under cold water. Peel and set aside.Step 2
Mix the chives with the mayonnaise and sriracha, then generously spread the sourdough with the sriracha mayo mix. Pile the salmon on top. Slice or break open the boiled egg and place it on top of the salmon.Step 3
Finish with a good sprinkle of furikake and some snipped chives, then serve with a lemon wedge for squeezing over.