If I could eat lox for every meal, I would. I use it dozens of different ways, but I think it truly shines in brunch recipes. Today I ‘m sharing my favorite Sunday indulgence, an open-faced lox sandwich with crème fraîche topped with a 6 minute egg.
Extra virgin olive oil
Start by preheating the oven to 375F and boiling water in a pot large enough to hold all of the eggs will be using. Slice bread into half inch wide slices. Drizzle with extra virgin olive oil on both sides and toast in the oven until lightly golden brown and slightly crispy. You want the toast to be soft on the inside and just lightly crispy on the outside. Finely chop a handful of fresh chives, set a small bit aside for garnish. Mix a half cup of crème fraîche with the finely chopped chives, add salt and pepper to taste. Once your water boils, gently add the eggs and boil for exactly 6 minutes. Remove the eggs from heat and chill in cold water until cool enough to peel. Once the bread and eggs have cooled you can start to assemble the sandwich. Spread a layer of the crème fraîche sauce onto the bread, layer with lox, top with a 6 minute egg, season with a little bit of salt and pepper and garnish with a sprinkle of chives. Voilà! Serve and enjoy.