Egg and Salmon Toasts with Sous Vide Eggs | CookOS

Egg and Salmon Toasts

Name: Egg and Salmon Toasts with Sous Vide Eggs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 cups spinach, roughly chopped; 1 tsp olive oil; 6 large eggs; ¼ cup creme fraiche or sour cream; 8 oz smoked salmon; 4 pieces hearty sourdough bread; 2 tbsp fresh dill fronds

This Egg and Salmon Toast combines crispy sourdough with silky sous vide eggs, smoked salmon, and sautéed spinach for a sophisticated breakfast. The creme fraiche creates an impossibly custardy egg texture that distinguishes it from scrambled or fried variations.

🥗Pescatarian 🏷️Breakfast 🏷️Salmon 🏷️Eggs 🏷️Sourdough 🏷️Smoked salmon Sous vide

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Total

35 min

Servings

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From Recette Magazine

Ingredients

4 cups spinach, roughly chopped
1 tsp olive oil
6 large eggs
¼ cup creme fraiche or sour cream
8 oz smoked salmon
4 pieces hearty sourdough bread
2 tbsp fresh dill fronds

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Instructions

1
Stir 4 cups spinach, olive oil, ¼ tsp salt, and ¼ tsp black pepper together in a Suvie pan. Insert into the top zone of your Suvie.
2
In a medium bowl, whisk together 6 eggs, 1/4 cup creme fraiche, and ½ tsp salt until smooth.
3
Spray a Suvie pan with cooking spray and pour egg mixture into the pan. Insert pan into the bottom zone of your Suvie. Input settings, and Cook Now or Schedule.
4
Bottom Zone: Bake at 325°F for 20 minutes, Top Zone: Bake at 325°F for 15 minutes
5
After the cook, remove all pans from your Suvie. Toast bread under broiler in Suvie or in a toaster. Divide toast between plates. Season spinach to taste with salt and pepper. Arrange spinach on top of bread followed by salmon. Top salmon with eggs and garnish with dill fronds.

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Tips & Notes

Pro tips

Sous vide eggs at 63–64°C for 13–15 minutes yield the silkiest, most custard-like texture; even 1°C higher will set the whites more firmly.
Wilting spinach fully before plating removes excess moisture that would make the toast soggy.
Toast the sourdough slices to a light golden-brown so they remain sturdy enough to support the toppings without falling apart.
Stir the creme fraiche into the eggs gently just after cooking to preserve the custard texture.

Substitutions

Smoked salmon → lox or gravlax (note: lox is saltier; rinse briefly if desired)
Creme fraiche → full-fat Greek yogurt or sour cream (texture will be slightly less rich)
Sourdough bread → brioche, challah, or thick-cut white bread (texture will be softer, less tangy)
Fresh dill → fresh chives, parsley, or tarragon (adjust quantity to taste)

Storage & make-ahead

Best served immediately. Leftovers store separately: refrigerate wilted spinach and cooked eggs for up to 2 days; toast bread fresh. Reheat eggs gently over low heat with a splash of cream.

Equipment

Immersion circulator (for sous vide eggs) · Vacuum-seal bags or ziplock bags (for sous vide)

Common Questions

Can I make this without a sous vide machine?

Yes. Prepare soft-scrambled eggs by whisking eggs with creme fraiche over low heat for 2–3 minutes, stirring constantly until just set. They won't be quite as custardy, but will still be rich and creamy.

How do I cook the spinach for this recipe?

Heat 1 tsp olive oil in a skillet over medium heat, add the chopped spinach, and cook for 1–2 minutes, stirring occasionally, until completely wilted and any excess moisture has evaporated.

What temperature and time for sous vide eggs?

Cook at 63–64°C (145–147°F) for 13–15 minutes. This produces a creamy, custard-like texture while the whites remain set.

Can I prep this ahead?

Yes. Wilt the spinach up to 2 hours ahead and store in the fridge. Toast the bread and cook eggs à la minute (just before serving) for best texture.

Is smoked salmon raw in this dish?

Smoked salmon is cured and cold-smoked, not cooked further. It requires no additional preparation and is served cold or at room temperature on the warm toast.