Breakfast Herb Bread With Smoked Salmon Spread

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“This is a great weekend breakfast bread. Slathered with cream cheese, sour cream, diced smoked salmon and shallots this is a rich hearty bread. I love to make a soft boiled or poached egg to go with this for something really good and really not hard. My twist is rather than making muffins or a full size loaf of bread. I love to to make 2-3 small loafs. (Buy 2 or 3 or those mini aluminum loafs right in the grocery store, they cost just over a dollar and they are perfect for this recipe). The small slices are perfect to go with the salmon spread and egg. And NOT just breakfast - this is great for lunch and personally, I love breakfast food for dinner as well. Add some fresh fruit and you have breakfast lunch or dinner for me.”

Ingredients Nutrition

  • Bread
  • 3 cups flour
  • 3 large eggs (room temp)
  • 1 12 cups milk (no low fat, 2% will work)
  • 12 cup sugar
  • 3 12 teaspoons baking powder
  • 1 teaspoon salt
  • 2 ounces butter
  • 12 cup mixed herbs, I used a mix of chives, parsley and tarragon, Mostly parsley and chives with only 2 teaspoons tarrag
  • rosemary, to me is too strong. basil would be a nice addition as well
  • 12 teaspoon lemon zest
  • Salmon Spread
  • 3 ounces smoked salmon, diced
  • 14 cup boursin herb cheese spread, room temperature, soft (herb garlic or garlic chive blend, anything will work)
  • 1 scallion, fine chopped (white and green parts)
  • 12 cup sour cream (no low fat)
  • 1 pinch pepper
  • 1 pinch salt


  1. Salmon Spread -- In a small bowl, mix the room temp soft cream cheese, sour cream, salt, pepper, scallion and then fold in the smoked salmon. Cover and refrigerate until ready to use. Done!
  2. Bread -- In a medium size bowl, mix the flour, baking powder, sugar, salt, pepper, lemon zest and herbs. Then in a measuring cup or small bowl, melt the butter. I just used the microwave for 10-15 seconds. Let cool about a minute and then add the milk and eggs and beat well to combine. Add the egg and milk mixture to the dry and ingredients and mix with a fork lightly until combined. DO not over mix.
  3. Bread Pans -- I lightly grease and flour the bread pans and fill with the bread mix. Preheat the oven to 400 and cook approximately 20-30 minutes. I have made this recipe 30-40 times at least. Just check the bread by sticking a knife in the center, when it comes out clean it is done. I have had it done from 20-35 minutes, so, just keep an eye on it. Remove from the oven and let cool 10-15 minutes and then remove from the pan.
  4. You can easily make this as muffins or even a big loaf, but I just love the mini loafs for this. Just makes it perfect for breakfast.
  5. Finish -- Simply slice the bread while warm. If made in advance, I just warm for a few seconds in the microwave. Spread the chilled salmon spread over the bread and enjoy. That's it! Personally, I love a soft cooked egg or poached egg is great to serve with this, but not necessary. But it finishes the dish perfectly. Some soft scrambled eggs are also great along this as well.

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