Difficulty: Easy - for beginners
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.