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Creamy Pink Himalayan Salt Cured Egg Yolk Toast Recipe Easy Homemade Breakfast

pink Himalayan salt cured egg yolk toast - featured image
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A simple yet indulgent breakfast recipe featuring silky, cured egg yolks with pink Himalayan salt served on toasted bread for a creamy, savory treat.

Ingredients

Scale
  • 4 large egg yolks
  • 1 cup (230 g) coarse pink Himalayan salt
  • ¼ cup (60 g) coarse pink Himalayan salt for covering yolks
  • 4 slices good quality bread (sourdough or rustic country bread recommended)
  • Unsalted butter, softened, for spreading
  • Freshly ground black pepper (optional)
  • Optional garnishes: fresh herbs like chives or microgreens, high-quality olive oil

Instructions

  1. Pour about 1 cup (230 g) of coarse pink Himalayan salt into a shallow glass or ceramic dish, spreading it evenly to create a base layer roughly ½ inch (1.3 cm) thick.
  2. Carefully separate 4 large egg yolks from their whites, handling gently to avoid breakage.
  3. Nestle each yolk on the salt bed, making sure they don’t touch each other. Sprinkle another ¼ cup (60 g) of salt over the yolks, covering them completely.
  4. Cover the dish loosely with plastic wrap and place it in the refrigerator for 12–18 hours to cure.
  5. After curing, carefully lift the yolks from the salt and gently brush off excess salt with a fine mesh sieve or your fingers. Avoid rinsing with water.
  6. Slice the cured yolks into thin rounds.
  7. Toast 4 slices of bread until golden and crisp.
  8. Spread a thin layer of softened unsalted butter on each toast slice.
  9. Arrange the cured egg yolk slices on top, letting their creamy texture melt slightly on the warm bread.
  10. Sprinkle freshly ground black pepper and a light pinch of pink Himalayan salt if desired.
  11. Garnish with chopped fresh chives or microgreens and drizzle a little olive oil for richness.

Notes

Do not rush curing time; 12-18 hours is ideal. Use a sharp, wet knife to slice yolks to prevent crumbling. Keep curing dish refrigerated at 37–40°F (3–4°C). Avoid rinsing yolks after curing to preserve flavor. Leftover cured yolks can be refrigerated up to 3 days but not frozen.

Nutrition

Keywords: cured egg yolk, pink Himalayan salt, breakfast toast, creamy egg yolk, easy breakfast, savory toast, homemade breakfast

Find it online: https://juliamadeit.com/creamy-pink-himalayan-salt-cured-egg-yolk-toast-recipe-easy-homemade-breakfast/