Creamy Garlic Confit Toast with Smoked Salmon
This creamy garlic confit toast is my go-to savory breakfast when I want something comforting, flavorful, and a little special. With smoked salmon, a fried egg, and a fresh dill chili oil drizzle, it’s simple to make but feels restaurant-worthy.
This creamy garlic confit toast is one of those breakfasts I make when I want something savory, comforting, and really satisfying, but without turning it into a whole production. It’s the kind of breakfast that feels intentional in the best way. Where you slow down just enough to layer things properly and actually enjoy the process.
I’ve made a lot of savory breakfast toasts over the years, but this one is the one I keep coming back to. Creamy garlic confit cream cheese, silky smoked salmon, a warm fried egg, and a simple dill chili oil drizzle that brings everything together. It’s rich but balanced, elevated but approachable, and surprisingly easy to make if you already have garlic confit in the fridge.
What I love most about this creamy garlic confit toast is how well everything works together. Nothing feels heavy or overdone. Every layer has a purpose, and the result is a gourmet breakfast toast that feels just as right for a quiet morning at home as it does for a relaxed weekend brunch.
If you enjoy savory toasts, smoked salmon breakfasts, or simple recipes that feel a little special without being fussy, this is one worth saving.
Why Creamy Garlic Confit Toast Is Worth Making
I think a lot of people underestimate how good a simple toast can be. Bread plus toppings doesn’t automatically mean “boring” or “lazy.” When it’s done right, toast can be just as satisfying as a plated brunch dish – sometimes even more so.
This creamy garlic confit toast works because it’s built with intention. The cream cheese isn’t just there for richness; it’s infused with garlic confit and lemon zest, which gives it depth and brightness. The smoked salmon adds salt and silkiness. The egg brings warmth and richness. And the dill chili oil adds freshness and just enough heat to keep every bite interesting.
Another reason this recipe works so well is contrast. You get cold smoked salmon against warm toast and egg. Creamy elements balanced by acidity and herbs. Soft textures paired with crisp bread. It’s not complicated, but it feels thoughtful – and that’s what makes it satisfying!
A Quick Word About Garlic Confit (And Why It Changes Everything)
If you already have garlic confit on hand, this recipe comes together effortlessly. If you don’t, it’s worth making a batch and keeping it in the fridge. I already have a full garlic confit recipe on the blog, so I won’t repeat it here – but if you’ve never made it, it’s essentially garlic cloves slowly cooked in oil until they’re soft, sweet, and mellow.
Garlic confit is completely different from raw or sautéed garlic. It’s gentle, almost buttery, and incredibly versatile. The cloves mash beautifully into spreads, and the oil becomes infused with flavor that you can use in everything from dressings to drizzles.
In this creamy garlic confit toast, we use both. The cloves go into the cream cheese, and the oil becomes the base for the dill chili oil. That’s part of why the flavors feel so cohesive – nothing is competing, because everything comes from the same flavor foundation.
Ingredient Choices That Make a Difference
This recipe doesn’t rely on a long ingredient list, which means quality matters. You don’t need anything fancy or expensive, but a few thoughtful choices will noticeably improve the final result.
The bread matters. Thick-cut sourdough is ideal here because it’s sturdy, flavorful, and holds up under creamy spreads and eggs. Thin bread will soften too quickly and lose structure, which takes away from the experience.
Smoked salmon should be cold-smoked, not hot-smoked. Cold-smoked salmon is silky and delicate, which works beautifully with cream cheese and eggs. Hot-smoked salmon is firmer and more assertive, and while it’s delicious, it changes the balance of this toast.
Cream cheese should be fully softened before mixing. This makes it easier to incorporate the garlic confit smoothly and gives you that glossy, swoopy texture that spreads effortlessly.
Fresh dill and fresh lemon are non-negotiable here. This is a simple recipe, and those fresh elements are what keep it from feeling heavy.
How to Build the Toast So It Actually Looks and Eats Well
There’s a difference between throwing ingredients on bread and building a toast that feels polished. The steps matter, but not in a stressful way – just in a thoughtful one.
Start with the garlic confit cream cheese. Mash the garlic confit cloves thoroughly before mixing them into the cream cheese so you don’t end up with uneven pockets. The lemon zest brightens the spread without making it acidic, and a pinch of salt is enough since the smoked salmon will add more salinity later.
Toast the sourdough until the edges are crisp and the center is just set. I always let the toast sit for about 20 to 30 seconds before spreading the cream cheese. That short pause keeps the cream cheese from melting instantly and helps it stay thick and structured.
When you add the smoked salmon, think about height rather than coverage. Folding the salmon loosely instead of laying it flat makes the toast look lighter and more elegant, and it also gives you better texture in each bite.
Fry the eggs gently. Sunny-side-up or over-easy both work well. The goal is a set white and a soft yolk that adds richness without flooding the toast. Season lightly – you can always add more salt later, but you can’t take it away.
The Dill Chili Oil: Small Detail, Big Impact
The dill chili oil drizzle might seem like a small addition, but it plays a huge role in the final dish. Without it, the toast is still good, but with it, everything feels more complete.
Using garlic confit oil as the base ties the drizzle back to the cream cheese, which makes the flavors feel intentional instead of layered on top of each other. Fresh dill adds brightness and a slightly grassy note that cuts through the richness. Lemon juice sharpens everything just enough, and red pepper flakes bring gentle heat without overpowering the dish.
This isn’t meant to be a heavy sauce. It’s a light drizzle that wakes everything up and adds freshness to every bite.
Why This Works as a Breakfast or Brunch Recipe
One of my favorite things about this creamy garlic confit toast is how versatile it is. It feels indulgent enough for brunch, but it’s also practical for a weekday breakfast if you prep a few components ahead of time.
If you already have garlic confit made, the rest comes together quickly. You can mix the cream cheese in advance, chop the dill ahead of time, and even toast the bread slightly earlier if needed. That makes this recipe realistic, not just aspirational.
It’s also easy to scale. Make one toast for yourself, or make a platter for guests. It plates beautifully, but it doesn’t require special equipment or complicated techniques.
Flavor Variations That Still Keep the Spirit of the Recipe
I don’t love endless variations that change a recipe beyond recognition, but there are a few subtle ways to adapt this toast while keeping its core intact.
You can skip the egg if you prefer a lighter breakfast and let the smoked salmon shine. You can add capers for extra salinity if that’s your thing. And if you don’t like dill, you can swap it for chives if that’s what you have on hand, though dill really is my first choice here.
What I wouldn’t change is the garlic confit cream cheese. That’s the heart of the recipe, and it’s what makes this creamy garlic confit toast stand out from other smoked salmon toasts.
Serving Suggestions
This toast doesn’t need much alongside it, but if you want to turn it into a fuller meal, a simple green salad with lemony vinaigrette works beautifully. Fresh fruit on the side adds contrast and keeps the meal feeling balanced.
I also love this with a cup of hot tea or coffee – something simple that doesn’t compete with the flavors.
Final Thoughts
This creamy garlic confit toast is one of those recipes that feels quietly special. It’s not flashy or overworked, but it’s deeply satisfying. It’s the kind of breakfast that reminds you that good food doesn’t have to be complicated to feel luxurious.
If you already love garlic confit, smoked salmon, or savory breakfast toasts, this one will feel right at home in your kitchen. And if you’re new to garlic confit, this might be the recipe that convinces you to keep a jar of it in your fridge at all times.
If you make it, save it, or adapt it, I’d love to hear how you enjoyed it. Recipes like this are meant to be lived with, not just cooked once and forgotten.
Creamy Garlic Confit Toast with Smoked Salmon
Ingredients
Garlic Confit Cream Cheese
- 2 tablespoons cream cheese softened
- 1-2 garlic confit cloves mashed
- 1 teaspoon garlic confit oil
- ½ teaspoon lemon zest
- Pinch of salt
- Red pepper flakes to taste (optional)
Toast
- 2 slices thick sourdough bread
- 3-4 oz cold smoked salmon
- 2 large eggs
- Flaky salt to finish
- Freshly cracked black pepper
Dill Chili Oil
- 2 teaspoons garlic confit oil
- 1 tablespoon finely chopped fresh dill
- ½ teaspoon fresh lemon juice
- Red pepper flakes to taste
Instructions
Make the garlic confit cream cheese
- Mash the garlic confit cloves into a smooth paste. Add to the softened cream cheese along with garlic confit oil, lemon zest, salt, and red pepper flakes if using. Mix until smooth, creamy, and glossy. Set aside.
Toast the bread
- Toast the sourdough slices until golden with crisp edges. Let them sit for 20–30 seconds before spreading to prevent the cream cheese from melting too quickly.
Spread the cream cheese
- Spread a generous, swoopy layer of garlic confit cream cheese over each slice of toast. This creates a sturdy base for the toppings.
Add the smoked salmon
- Layer the smoked salmon in loose folds over the cream cheese, focusing on height rather than flat coverage for a lighter, more elegant look.
Fry the eggs
- Fry the eggs sunny-side-up or over-easy until the whites are set and the yolks are still soft. Season lightly with salt.
Assemble
- Place one fried egg on top of each toast, centered over the smoked salmon.
Make the dill chili oil
- In a small bowl, stir together garlic confit oil, chopped dill, lemon juice, and red pepper flakes.
Finish and serve
- Drizzle the dill chili oil generously over each toast. Finish with flaky salt and black pepper. Serve immediately.
Notes
- Garlic confit can be made ahead and stored in the refrigerator, making this recipe quick to assemble.
- Cold-smoked salmon works best here for its silky texture and mild flavor.
- For a lighter version, you can skip the egg or serve it on the side.
