Prep ingredients: Finely chop the pickles, dice the onion, mince the garlic, and pat the salmon dry with paper towels. Drying the salmon helps create a better sear (moisture on the surface steams the fish instead of browning it). Also bring the eggs to room temperature for more even cooking.

Make the pickle-yogurt remoulade: In a bowl whisk together the yogurt (120 g), 1 tablespoon Dijon mustard, half the chopped pickles (about 40 g), 1/4 tsp smoked paprika, a pinch of salt and a generous grind of black pepper. Taste and adjust—this remoulade adds cooling acidity and a creamy, tangy counterpoint to the rich proteins, so balance mustard and pickle to your preference. Chill while you cook so flavors meld.

Make the mustard butter for the bread: Melt 2 tbsp (28 g) of butter in a small saucepan over low heat, remove from heat and whisk in 1 tbsp Dijon mustard and a pinch of salt. The butter carries the mustard aromatics and helps the bread brown evenly; spreading it before toasting gives deep flavor and a glossy crust.

Warm the shredded chicken with salsa: Heat 1 tbsp olive oil in a medium skillet over medium heat. Add the diced onion and sauté until translucent (2–3 minutes) to build sweet aromatic flavor. Add minced garlic and cook 20–30 seconds to release aroma. Add the shredded chicken and 1/3 cup (80 g) of the salsa, stirring to combine. Cook until warmed through and the salsa has reduced slightly (3–4 minutes). Reducing concentrates flavor and prevents the chicken from making the toast soggy.

Sear and flake the salmon: Heat 1 tbsp olive oil in a separate heavy skillet over medium-high heat until shimmering. Season the salmon lightly with salt and pepper. Place the salmon in the skillet and sear without moving for 2–3 minutes to develop a golden crust (this Maillard reaction adds savory depth). Flip and cook 1–2 minutes more for medium-rare/just cooked (thicker pieces may need an extra minute). Transfer to a plate and use a fork to gently flake into large pieces. Cooking quickly over high heat locks moisture into the salmon so it stays tender when layered on the toast.

Toast the bread in the mustard butter: Heat a large skillet over medium heat. Brush both sides of each bread slice lightly with the mustard-butter (reserve a little for finishing if desired). Toast 2–3 minutes per side until golden and crisp. Toasting in butter with mustard gives a seasoned, crunchy base that stands up to moist toppings.

Prepare the ketchup-salsa glaze: In a small saucepan combine the remaining 2 tbsp ketchup and the remaining 1/4 cup (40 g) salsa; warm gently over low heat for 2-3 minutes. Warming softens the sugar in the ketchup and melds the tomato flavors—this quick glaze is tangy-sweet and provides a glossy finish when drizzled.

Baste the eggs (soft-fried) for a runny yolk: In the skillet you used for the bread, add the remaining 2 tbsp butter and heat until it foams. Crack eggs into the skillet (one per serving) and let the whites set for 30–45 seconds, then tilt the pan and spoon the hot foaming butter over the whites (basting) until the whites are fully set but the yolks remain runny, about 1.5–2 minutes more. Basting cooks the top gently without flipping and gives the eggs a laced, buttery finish.

Assemble each toast (work hot): Spread about 2 tablespoons of pickle-yogurt remoulade on each toast (this barrier keeps the bread from getting soggy and adds bright flavor). Spoon a generous portion (~85 g) of the warmed shredded chicken with salsa onto each slice, top with flakes of seared salmon (divide salmon evenly), then place a basted egg on top. The layered assembly ensures each bite has creaminess, acid, texture, and protein.

Finish and serve: Drizzle the warm ketchup-salsa glaze over the eggs and around the plate, scatter the reserved chopped pickles for crunch, and finish with a grind of black pepper. Serve immediately so the egg yolk runs into the warm chicken and salmon, creating a rich sauce for the toast.

Cleanup and storage notes: Any leftover remoulade keeps in an airtight container in the refrigerator for 3–4 days; warm the shredded chicken gently and flake leftover salmon cold on salads or quickly reheat in a hot skillet for 30–60 seconds.