Crispy Herring Toast with Pickled Red Onion
Buttered rye toast topped with briny herring, creamy egg, and tangy pickled onions — a Scandinavian-style open-face sandwich that's salty, bright, and ready in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 22g
Ingredients
- 7 oz jarred herring fillets in brine
- ½ medium red onion, sliced thin
- 3 tbsp white vinegar
- 4 slices rye or pumpernickel bread
- 2 tbsp butter
- 2 large eggs
Instructions
- 1
Toss sliced red onion with vinegar and a pinch of salt in a bowl. Let sit while you prep the rest.
- 2
Heat 1 tbsp butter in a skillet over medium-high until foaming, about 1 minute.
- 3
Crack both eggs into the skillet. Cook until whites set but yolks still jiggle, about 3 minutes.
- 4
Toast the rye bread in the same skillet (no need to wipe it) until edges crisp, about 2 minutes per side.
- 5
Butter the warm toast. Top each slice with herring, a soft egg, and a handful of pickled red onion.
- 6
Serve immediately while toast is still warm.
Tools you’ll need
- 12-inch nonstick or cast-iron skillet
- small bowl
- cutting board
- knife
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