Smoked Salmon and Egg Sandwich

Difficulty: Easy - for beginners
Serves: 4

Preparation time:
Cooking time:

Ingredients

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)

Method

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.

Enjoy!