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 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
How to Make It
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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