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Nicoise Fried Toast with Jammy Eggs

The classic Nicoise salad is incredible when served on olive-oil fried toast and topped with a soft boiled egg. An olive-heavy salad with tomatoes, capers, and herbs on a layer of salmon. Nicoise Fried Toast is topped with amazing jammy eggs, for light and lovely lunch.
Course Sandwich
Cuisine American
Keyword nicoise fried toast
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Author Karen Gibson

Ingredients

For the dressing

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon champagne or white wine vinegar
  • 1 teaspoon minced shallots
  • 2 teaspoons minced fresh dill
  • 2 teaspoons minced fresh tarragon
  • 1 garlic clove minced
  • 1 teaspoon sugar or honey
  • 1/2 teaspoon salt

For the salad

  • 2 eggs
  • 6 olives, thinly sliced
  • 6 cherry tomatoes, halved or quartered
  • 1/2 teaspoon chopped fresh dill
  • 1/2 teaspoon chopped fresh tarragon
  • 2 teaspoons non-pareil capers
  • 3 ounces cooked salmon (or smoked or foil-packed or canned)
  • Sea salt and freshly ground black pepper

For the fried toast

  • extra virgin olive oil
  • 1 slice of sourdough bread

Instructions

Make the dressing

  • Add all of the dressing ingredients to a lidded jar and shake well until blended. You can also use a bullet blender or an immersion blender.

Cook the eggs

  • Bring a small pot of water to boil and gently lower the eggs into the water. Start the timer. Prepare a bowl of cold water with plenty of ice. At the 7 minute mark, transfer the eggs to the ice water and let cool. When the eggs can be handled, peel and slice into quarters or sixths, keeping the jammy yolks intact.

Make the fried toast

  • Drizzle the oil in zig-zags across one side of the bread. Lay the bread oil side down in the center of the skillet. Press gently on the slice to ensure maximum contact with the pan.
  • Let the bread toast on the one side for several minutes. Check periodically by carefully lifting up a corner of the bread and examining the underside. You're looking for a nice, golden brown across the surface.
  • When the first side is ready, drizzle more oil over the second side (the "up" side) and flip the bread. Again, let the bread toast until that side is golden brown. Remove to a plate to cool.

Prepare the salad

  • Add the olives, tomatoes, herbs, and capers to a mixing bowl and drizzle with the dressing, tossing until everything is coated and glossy.

Assemble the fried toast

  • Spread the salmon on the bread in an even layer. Spoon the olive salad over the top, and then arrange the eggs slices. Sprinkle with flaky salt and black pepper.