Smoked Salmon and Egg Sandwich

Smoked Salmon and Egg Sandwich Recipe
Oxmoor House

This decadent sandwich would be perfect for brunch. Look for salmon that's labeled "wild Alaskan," and you can be sure you're getting sustainable seafood. You can also use soft-boiled eggs in blace of the poached eggs.


4 servings

Total time: 14 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 14 Minutes
Total: 14 Minutes

Nutritional Information

Calories 219
Fat 10.5 g
Satfat 4.1 g
Monofat 2.7 g
Polyfat 1.5 g
Protein 16.5 g
Carbohydrate 14.4 g
Fiber 2.3 g
Cholesterol 228 mg
Iron 2 mg
Sodium 649 mg
Calcium 79 mg


4 cups water
1 tablespoon white vinegar
4 large eggs
1/4 cup (2 ounces) 1/3-less-fat cream cheese
2 tablespoons minced red onion
1 tablespoon chopped dill
3/8 teaspoon kosher salt
4 (1-ounce) slices whole-grain bread, toasted
1 cup fresh arugula
4 ounces smoked wild salmon
1/4 teaspoon black pepper


1. Bring water and vinegar to a simmer in a 12-inch skillet over medium heat. Add eggs, 1 at a time; simmer 3 minutes or until desired degree of doneness.

2. Combine cheese, onion, dill, and 1/8 teaspoon salt; spread 1 tablespoon cheese mixture over each bread slice. Top each serving with 1/4 cup arugula and 1 ounce salmon. Remove eggs from pan with a slotted spoon; top each sandwich with 1 egg. Sprinkle with 1/4 teaspoon salt and pepper.

Sustainable Choice: Look for salmon that's labeled "wild Alaskan salmon," and you can be sure you're getting sustainable seafood.


This updated version of Smoked Salmon and Egg Sandwich is based on a recipe that originally ran in Cooking Light, January 2011. The recipe was retested and updated for Cooking Light Crave!, Oxmoor House, 2013.


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