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Oxmoor House Photo by: Oxmoor House

Smoked Salmon and Egg Sandwich

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.

Cooking Light JANUARY 2011

  • Yield: 4 servings
  • Hands-on: 14 Minutes
  • Total: 14 Minutes

Ingredients

  • 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

Preparation

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.

Note:

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.

 

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

Nutritional Information

Amount per serving
  • Calories: 219
  • Fat: 10.5g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1.5g
  • Protein: 16.5g
  • Carbohydrate: 14.4g
  • Fiber: 2.3g
  • Cholesterol: 228mg
  • Iron: 2mg
  • Sodium: 649mg
  • Calcium: 79mg
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