Rating: 3.5 stars
9 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0

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.

Julianna Grimes
Recipe by Cooking Light January 2011

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Credit: Oxmoor House

Recipe Summary

hands-on:
14 mins
total:
14 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

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

Nutrition Facts

219 calories; fat 10.5g; saturated fat 4.1g; mono fat 2.7g; poly fat 1.5g; protein 16.5g; carbohydrates 14.4g; fiber 2.3g; cholesterol 228mg; iron 2mg; sodium 649mg; calcium 79mg.
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