Ingredients
- 4 large eggs
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp mayonnaise
- 1 tsp fresh chopped dill
- 1 tsp stone ground mustard
- 1 tsp drained and chopped capers
- 1/2 tsp lemon zest
- 2 tsp fresh lemon juice
- Salt and pepper to taste
- 4 oz smoked salmon slices
- 4 thick slices whole-grain bread
Instructions
- Prepare the eggs by boiling water and gently lowering them in. Cook for exactly 6½ minutes for soft-boiled eggs. Transfer to an ice bath to cool.
- Make the lemon-caper aioli by whisking together olive oil, mayonnaise, dill, mustard, capers, lemon zest, lemon juice, salt, and pepper in a bowl until smooth.
- Toast your whole-grain bread until crispy using a toaster oven or grill pan.
- Spread the lemon-caper aioli generously over each slice of toast. Layer with smoked salmon and sliced soft-boiled eggs. Optionally garnish with cherry tomatoes and fresh dill.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast & Brunch
- Method: Boiling, Toasting
- Cuisine: French
Nutrition
- Serving Size: 1 toast (approximately 150g)
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 210mg
