Go Back
+ servings

Slow Fried Egg Recipe with Creamy Dill Spread on Sourdough with Pickles, Radishes and Paprika

This slow fried egg with creamy dill spread on sourdough toast with dill pickles, radishes and sweet paprika makes a weekend dish inspired by my grandfather’s daily breakfast of an egg eaten with crunchy garden-picked veggies homemade gherkins. A soft fried egg atop a dill cream cheese spread on sourdough is served with crunchy gherkins and radishes, drizzled with extra virgin olive oil and sprinkled with paprika, cracked pepper and sea salt.
Prep Time25 mins
Cook Time5 mins
Total Time30 mins
Course: Breakfast, Brunch
Cuisine: Russian/Australian
Servings: 2
Calories: 538kcal
Author: Lara Dunston

Ingredients

  • 125 g cream cheese spread
  • 2 tbsp fresh dill finely chopped
  • 1 scallion / green onion very finely sliced
  • ¼ tsp sea salt
  • ¼ tsp ground white pepper
  • 2 slices of sourdough bread thickly cut and toasted
  • 2 tbsp extra virgin olive oil
  • 2 radishes finely sliced
  • 4 dill pickles/gherkins sliced lengthways into quarters
  • 2 eggs
  • 1 tsp ground paprika

Garnish

  • 2 tbsp fresh dill finely chopped
  • sea salt and cracked black pepper to taste

Instructions

  • 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), 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 two large plates, 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.
  • Top the creamy dill spread with a few fine slices of radishes and arrange the other slices of radishes and dill pickles on the plates.
  • Coat a small pan with the lightest coating of olive oil, crack an egg into the pan, then slow-fry over the lowest heat for a couple of minutes until the egg is just cooked. Turn off the heat and leave the egg to finish cooking until the yolk and white are done but still soft.
  • Slide the fried egg on top of the sourdough toast (keep warm under a grill/broiler if you like) and repeat with the other egg, then sprinkle with paprika, salt and pepper to taste, garnish with more fresh fragrant dill, and serve immediately.

Nutrition

Calories: 538kcal | Carbohydrates: 41g | Protein: 17g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 202mg | Sodium: 2083mg | Potassium: 336mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1684IU | Vitamin C: 5mg | Calcium: 213mg | Iron: 4mg