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Smoked Salmon & Lemony Ricotta Tartines on Pain de Campagne with Capers, Dill and Soft-Boiled Egg
Recipe

Smoked Salmon & Lemony Ricotta Tartines on Pain de Campagne with Capers, Dill and Soft-Boiled Egg

Breakfast • France

Toasted pain de campagne is spread with lemon-zested ricotta, topped with smoked salmon ribbons, capers, fresh dill, and a soft-boiled egg. Finished with olive oil, black pepper, and a touch of flaky salt for a refined breakfast.

Why smarter

Ricotta and eggs add satisfying protein, smoked salmon brings omega-3s, and lemon, herbs, and capers deliver big flavour without heavy sauces—an elegant, balanced start to the day.

Chef tip

For restaurant-style eggs, lower them into gently simmering water, cook 6 minutes 30 seconds, then chill 30 seconds in cold water before peeling—this keeps the yolk creamy and the whites tender.

Soft line

Best served immediately while the toast is crisp and the egg yolk is still luxuriously runny.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 4 large eggs 4.000 large eggs
2 4 thick slices pain de campagne 4.000 slice pain de campagne About 2 cm thick
3 1 tbsp extra-virgin olive oil, plus more for finishing 1.000 tbsp extra-virgin olive oil
4 1 cup ricotta (preferably fresh) 1.000 cup ricotta
5 1 lemon, finely zested and 1 tbsp juice 1.000 lemon lemon Use unwaxed if possible
6 1 tbsp crème fraîche (optional, for extra silkiness) 1.000 tbsp crème fraîche Optional but recommended for refined texture
7 200 g smoked salmon, thinly sliced 200.000 g smoked salmon
8 2 tbsp capers, drained 2.000 tbsp capers
9 2 tbsp fresh dill, fronds picked 2.000 tbsp dill
10 Freshly ground black pepper black pepper
11 Flaky sea salt, to finish flaky sea salt Use lightly; salmon and capers are salty

Method

  1. Soft-boil the eggs: bring a small saucepan of water to a gentle simmer. Lower in the eggs and cook for 6 minutes 30 seconds. Transfer to cold water for 30–60 seconds, then peel carefully.
  2. Toast the pain de campagne until deeply golden and crisp at the edges. Brush lightly with the olive oil while warm.
  3. Make the lemony ricotta: in a bowl, mix ricotta with lemon zest, 1 tbsp lemon juice, and (if using) crème fraîche. Season with black pepper and a very small pinch of salt.
  4. Assemble: spread a generous layer of lemony ricotta on each toast. Drape smoked salmon in loose folds on top for height and elegance.
  5. Finish each tartine with capers and dill. Halve each egg and place on top (or on the side), letting a little yolk run into the ricotta.
  6. Drizzle with a little extra-virgin olive oil, add a few turns of black pepper, and finish with a whisper of flaky sea salt. Serve immediately.