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Salmon and Sriracha Mayo on Toast with Soft Boiled Egg

By OcadoLife
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

8 total
  • 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

3 steps

  1. 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.

  2. 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.

  3. Step 3

    Finish with a good sprinkle of furikake and some snipped chives, then serve with a lemon wedge for squeezing over.