June 19, 2016
Breakfast, Fish, Dairy,
North American, Pacific Northwest, Scandinavian, 5-Minute Prep, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Brunch, Skillet, Stove Top more
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"This recipe found @ realsimpledotcom is a clear sign of the times in the culinary world, proving once again that "everything old is new again". As far as I can determine, the origin of this classic & simple recipe can be traced back to the 1890's & has endured in much the same form for its 125 yr history - Until now. Siggi likes this simple dish more than me, but this makeover has renewed my enthusiasm to try it again. ENJOY!"
Using a cookie cutter (or shot glass), cut a 3-inch hole in the center of ea slice of bread. Melt the butter in a lrg nonstick skillet over med heat. Place the bread slices in the skillet, crack an egg into the center of each hole & cook until the bread is golden & the whites are set (1-2 min per side).
Dividing evenly, top w/the smoked salmon, crème fraîche, capers & red onion. Season w/salt & pepper to taste & serve immediately.
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I scaled this back for one and enjoyed it for lunch today. What a great treat. Love eggs in a hole, this is a nice alternative. Thank you for sharing a recipe that I will enjoy again and again. The salmon and creme fraiche take it over the top. Made for Think Pink 2017.
I made this for lunch so made the full recipe for me and it was oh so good though I did omit the capers, thought I had some still in the fridge but looks they grew legs m=and went walkabout, never mind still absolutely delicious, thank you twissis made for For Your Consideration tag game at FF&FF.