Smoked Salmon & Eggs Breakfast Sandwich

This takes the best part of a smoked salmon omelette and turns it into the ultimate breakfast sandwich on a brioche bun.

The Deets:
When I was growing up, one of my favorite breakfasts was a simple omelette filled with smoked salmon and a dollop of cream cheese. There was something so comforting about the creamy richness of the cheese paired with the salty, savory lox. This recipe takes that nostalgic memory and elevates it into the ultimate breakfast sandwich. Instead of cream cheese, I’ve opted for a touch of crème fraîche, which adds a subtle tanginess and luxurious texture. I fold it all together with the eggs, creating beautifully layered bites where the flavors meld perfectly. To take it up a notch, I spread a bit of Dijon mustard on a fresh roll for an extra pop of flavor and added a handful of peppery arugula and some thinly sliced red onion for crunch and brightness. The result is a sandwich that’s hearty, balanced, and absolutely packed with flavor.

Whether you’re making it for a leisurely weekend breakfast or to impress guests at brunch, this sandwich is a winner. Don’t forget to share your thoughts in the comments—I’d love to hear how it turns out for you! And if you’re looking for more breakfast inspiration, be sure to check out some of my other ideas here. Happy cooking!

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5 from 1 vote

Smoked Salmon & Eggs Breakfast Sandwich

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Ingredients

• ▢ 2 Eggs
• ▢ 3 Pieces of smoked salmon
• ▢ 1 tsp Everything but the bagel seasoning 
• ▢ 1 tbsp Creme fraiche
• ▢ 1 Brioche bun
• ▢ A few slices of red onion
• ▢ A handful of arugula 
• ▢ 1 tsp Dijon mustard 
• ▢ 1 tsp Capers
• ▢ 1 tsp Chopped chives 
• ▢ A squeeze of lemon 

Instructions 

• Whisk 2 eggs and then pour into the pan. Let the eggs cover the whole bottom of the pan in an even layer. Let them sit for about a minute on low heat.
• Add a few slices of lox, everything bagel seasoning, creme fraiche, capers and chives to the center of the pan. Fold eggs on each side making a little package for the lox.
• Toast brioche bun and add dijon mustard to both sides. Add eggs along with red onion (to dull down the red onion, let them sit in cold water for a few minutes before adding) and arugula. Add a squeeze of lemon to the arugula and close sandwich. Slice and enjoy! 

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