My recipe for jammy soft-boiled eggs on sourdough with dill cream cheese and homemade pickles will make you a less fancy, shareable, snack version of my recipe for slow fried eggs with creamy dill spread on sourdough toast with dill pickles, radishes and sweet paprika, inspired by my late grandfather’s daily breakfast. A warning: it’s very filling but utterly addictive.
This recipe for jammy soft-boiled eggs on sourdough with dill cream cheese and pickles is for those of you who, like me, loved the combination of flavours in the recipe I shared for slow fried eggs atop a creamy dill spread on toasted sourdough with crunchy gherkins, crisp radishes, drizzled with extra virgin olive oil, and sprinkled with paprika, cracked pepper and sea salt, but…
If you thought, like me, that as delicious as that dish was, and while you might make it for a fancy breakfast or brunch, it would be nice to have an even simpler version that could be prepped quickly and easily as a snack to share, well, here it is! But, as I said, it’s very filling, so don’t make more than you need.
With those much-loved Eastern European ingredients of fresh dill, cream cheese and pickled gherkins, it’s an appropriate snack to share this weekend, which is Orthodox Easter, which is why I have hijacked Terence’s Weekend Eggs recipe series again.
If you’re dropping by for the first time, Weekend Eggs is a series of recipes on breakfast egg dishes from around the world, which we launched with Grantourismo back in 2010 with a year-long global grand tour focused on slow, local and experiential travel. On that trip, we settled places for two weeks at a time to get an insight into how locals lived.
In each place we stayed, we explored the local food, engaged with local cooks and chefs, and learnt to cook local specialties, which we shared in Weekend Eggs and another long-running series, The Dish, for which Terence shared the recipes of quintessential dishes he learnt to cook in each place.
Now before I share my recipe for jammy soft-boiled eggs on sourdough with dill cream cheese and pickles, I have a favour to ask. Grantourismo is reader-funded. If you’ve enjoyed our recipes or other content on the site, please consider supporting Grantourismo. You could buy us a coffee and we’ll use that donation to buy cooking ingredients for recipe testing or contribute to our epic original Cambodian cuisine history and cookbook on Patreon.
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You could also shop our Grantourismo store on Society6 for gifts for foodies, including fun reusable cloth face masks designed with Terence’s images. Now let me tell you all about my recipe for jammy soft-boiled eggs on sourdough with dill cream cheese and pickles.
Jammy Soft-Boiled Eggs on Sourdough with Dill Cream Cheese and Homemade Pickles
This recipe for jammy soft-boiled eggs on sourdough with dill cream cheese and pickles is a simpler version of my recently published recipe for slow fried eggs on creamy dill spread on sourdough toast with dill pickles, radishes and sweet paprika, which was inspired by my late grandfather’s daily breakfast.
Every morning papa would rise at the crack of dawn and head out to the garden to check on his chickens and pick whatever vegetables were ripe and ready to eat. He’d then make a beeline for the kitchen where he’d prepare his own breakfast.
Papa would then sit in silence as he concentrated on his plate – he was a mindful eater a few decades before it came into fashion! – and munched on a boiled egg or two, a few cloves of garlic, crunchy cucumbers and radishes just picked from his garden, homemade dill pickles, and dark rye bread, washed down with black tea with lemon… and a shot of vodka!
You can click through to that post to read my reflections on my dear grandfather, who came of age in Kiev in the lands we now known as Ukraine, who fought as a partisan against the Nazis, was forced into labour in Germany, and spent time in displaced persons camps before he, my grandmother, great grandmother, and mum were able to emigrate to Australia after World War II.
Because for now I’m just going to tell you about this recipe for jammy soft-boiled eggs on sourdough with dill cream cheese and pickles.
When we use the term jammy soft-boiled eggs, we’re talking about boiled eggs with ‘jammy’ yolks that have a texture that is in-between runny and semi-firm. The egg whites are firmly cooked – unlike our half-boiled eggs for kopitiam-style eggs, where the yolks are super runny and the whites are milky and not fully set.
Jammy soft-boiled eggs are the kind of eggs you make if you’re not a fan of hard-boiled eggs, you much prefer runny soft-boiled eggs, but you don’t want the eggs so runny that they’re going to burst open and the yolk spread in pools over the plate.
Rather you want the yolks firm-ish yet soft-ish and still a little bit runny, which is what we’ve aimed for here. We’ll share a few tips to how to cook jammy soft-boiled eggs below.
Tips to Making These Jammy Soft Boiled Eggs on Sourdough with Dill Cream Cheese and Pickles
Just a few quick tips to making this recipe for jammy soft-boiled eggs on sourdough with dill cream cheese and pickles as it’s super easy.
For perfect jammy eggs, you want to cook them according to Terence’s guide to how to boil eggs perfectly. As we’re looking for perfect soft-boiled eggs with cooked-through whites, this is around 6 minutes according to our guide.
If you’re not planning on sharing and you’re just fine with runny eggs and yolk oozing down your fingers and hands, set your timer to five and a half minutes. If you want the yolks a little firmer, set the timer to six and a half minutes.
Remember to refresh the eggs quickly in ice water after the timer goes off to stop them cooking and also that peeling the eggs under the water gives you the best result when it comes to peeling them cleanly.
The creamy dill spread is very similar to the last recipe only instead of serving the dill pickles on the side I’ve actually finely diced them and incorporated them into the dill cream cheese spread. You’ll find our recipe for homemade dill pickles here.
I recommend toasted sourdough bread but fresh bread also works and if you have started baking sourdough yet, you’ll find Terence’s complete guide to sourdough baking here.
Jammy Soft-Boiled Eggs on Sourdough with Dill Cream Cheese and Pickles
- 3 eggs
- 125 g cream cheese spread
- 2 tbsp fresh dill finely chopped
- 1 scallion / green onion very finely sliced
- 1 large dill pickle / gherkin finely diced
- ¼ tsp sea salt
- ¼ tsp ground white pepper
- 3 slices of sourdough bread thickly cut and toasted
- 2 tbsp extra virgin olive oil
- sea salt and cracked black pepper to taste
- 1 tsp fresh dill sprigs
- Boil the eggs for 6 minutes following our guide to how to boil eggs perfectly, transferring immediately to a bowl of cold water so cooking stops.
- Make the dill cream cheese spread in a small mixing bowl by using a spoon to combine the cream cheese, finely chopped fresh dill, very finely sliced scallion (green onion), finely diced dill pickles, and sea salt and white pepper. Taste and adjust the seasoning; feel free to add more dill if you’re a dill lover.
- Toast the thick slices of sourdough bread, transfer to a serving plate, dip a silicon pastry brush into the extra virgin olive oil and brush it onto the toast, then add a generous layer of the creamy dill spread to each slice.
- Carefully peel the boiled eggs in the bowl of cold water then dry the eggs. Slice each egg into three thick slices and lay them on the creamy dill spread, then sprinkle with salt and pepper to taste, and garnish with fresh sprigs of dill, and serve immediately.
Please do let us know in the comments below if you make my recipe for jammy soft-boiled eggs on sourdough with dill cream cheese and pickles as I’d love to know how it turns out for you.