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 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 a generous, swoopy layer of garlic confit cream cheese over each slice of toast. This creates a sturdy base for the toppings.

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 sunny-side-up or over-easy until the whites are set and the yolks are still soft. Season lightly with salt.

Place one fried egg on top of each toast, centered over the smoked salmon.

In a small bowl, stir together garlic confit oil, chopped dill, lemon juice, and red pepper flakes.

Drizzle the dill chili oil generously over each toast. Finish with flaky salt and black pepper. Serve immediately.