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 homemade pickles was inspired by my late grandfather’s daily breakfast. Jammy soft-boiled eggs sit atop a dill cream cheese spread on sourdough toast and are sprinkled with fresh dill, cracked pepper and sea salt. Super simple yet very filling and utterly addictive.
Servings: 3
Calories: 427kcal
Equipment
Ingredients
- 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
Garnish
- 1 tsp fresh dill sprigs
Instructions
- 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.
Nutrition
Calories: 427kcal | Carbohydrates: 37g | Protein: 15g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 190mg | Sodium: 1011mg | Potassium: 173mg | Fiber: 2g | Sugar: 5g | Vitamin A: 736IU | Vitamin C: 2mg | Calcium: 124mg | Iron: 3mg