Oxmoor House
Hands-on Time
14 Mins
Total Time
14 Mins
Yield
4 servings

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.

How to Make It

Step 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.

Step 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.

Step 3

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

Chef's Notes

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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