A delightful twist on the classic egg in a hole, enhanced with smoked salmon and fresh dill for a gourmet touch.
Cut a circular hole in the center of each bread slice using a cookie cutter.
Use the bread cutouts as mini toasts for serving alongside the dish.
Heat the butter in a nonstick skillet over medium heat until melted.
Ensure the butter coats the skillet evenly to prevent sticking.
Place the bread slices in the skillet and crack an egg into the hole of each slice.
Cook until the egg whites are set but the yolks remain runny for the best texture.
Flip the bread slices carefully and cook for an additional minute.
Use a spatula to gently flip the bread to avoid breaking the yolk.
Transfer the bread with eggs to serving plates and top with smoked salmon, creme fraiche, red onion, and dill.
Arrange the toppings artistically for an appealing presentation.
Season with black pepper and serve immediately.
Serve with a side of fresh greens or a slice of lemon for added zest.
