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.
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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this was awesome! used toasted sourdough, chive onion creamed cheese, spinach, and fried my egg. added the minced red onion and dill along with cracked pepper and no salt. will def make again, very easy.
Delicious. I served it on pumpernickel. I've consistently had trouble getting my egg to be perfectly poached so more often then not its just a sliced hard boiled egg on top but great flavors and use fresh whipped cream cheese if you can.