Salmon, feta and spinach toastie

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Tarte en fleur

Salmon, feta and spinach toastie

Preparation 15 minutes
Service 2 people
Difficulty 3/10


  • 4 slices brown bread
  • 4 slices smoked salmon
  • 80g feta
  • 30g cream cheese
  • 2 handfuls baby spinach leaves
  • 2 eggs
  • Salt and pepper


  1. Gently place the eggs in a pan of boiling water, boil for 5 mins then place in a bowl of cold water to stop them cooking.
  2. Shell the eggs and set aside.
  3. Spread the cream cheese over 2 slices of bread and add the spinach leaves.
    Generously crumble the feta over them and add the slices of smoked salmon.
  4. Halve the eggs and place two halves on each slice, season with salt and pepper then close with the other 2 slices of bread.
  5. Preheat the oven in grill mode to 200 C/400 F/gas 6. Place the toasties on a baking tray covered with baking paper. Toast under the grill for 3 mins and plate immediately.
  6. Cut the toastie in half so that the egg can be seen. Put one half on top of the other, decorate with some spinach leaves, drizzle lightly with olive oil, add a twist of pepper and serve.