Smoked Salmon and Egg Sandwich

Submitted by:
I made these for breakfast this morning and everyone loved them. The sandwiches are full of flavor and add bright colors to dull winter mornings. Original recipe is from Cooking Light.

Preparation time:
Cooking time:

Difficulty: Easy - for beginners
Serves: 4


4 cups water
1 tablespoon vinegar

4 large eggs (give the organic or cage-free eggs with Omega-3 a try)

1/4 cup (2 ounces) soft cream cheese
2 tablespoons red onion, minced finely
1.5 tablespoons chopped dill
pinch of kosher salt

4 slices whole grain bread, toasted
1 cup fresh arugula
4 ounces smoked salmon (wild caught--the farm-raised crap has color painted on! Ugh!)
black pepper and salt (to season poached eggs)


Bring water and vinegar to a simmer in a 12-inch skillet over medium heat.

While water is coming to a simmer, combine cream cheese, red onion, dill, and a pinch of salt.

Crack eggs and add one at a time; simmer until they have reached the desired degree of doneness.

When eggs are almost done, toast the bread and then spread a tablespoon or so of the cream cheese mixture on the bread. Top with a palmful of arugula and 1 slice (an ounce or so) of salmon.

Remove eggs from pan with a slotted spoon, and top each sandwich with an egg. Season with salt and pepper.


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