Tuesday, January 11, 2011

Smoked Salmon and Egg Sandwiches

I've written before about my on-again, off-again love affair with breakfast. Sunday, it was on.

I saw a recipe in my newest Cooking Light that reminded me of a favorite breakfast of Hugh's: Bagel with Cream Cheese and Lox (you can take the boy out of South Florida, but...). And, it used my latest favorite egg cooking technique: poaching.

I made a few minor adaptations to the original recipe and, in less then fifteen minutes, brunch was on the table:

Smoked Salmon and Egg Sandwiches
slightly adapted from Cooking Light
serves 2

4 cups water
1 tablespoon white vinegar
2 large eggs
2 slices whole-grain bread, toasted
1/4 cup (2 ounces) 1/3 less fat cream cheese
5 very thin slices red onion
1 tablespoon capers
1/2 cup fresh arugula
3 ounces smoked wild salmon
1/2 cup grape tomatoes, halved
Kosher salt
Fresh-cracked black pepper

Bring water and vinegar to a simmer in a large skillet or saucepan over medium heat. Add eggs one at a time. Simmer three minutes (this will give you a fully-cooked white and a runny yolk, which is just perfect for this sandwich) or until desired degree of doneness.

Meanwhile, spread cream cheese onto toasted bread. Top each slice with half of the red onion, capers, arugula, salmon, and tomatoes.

Remove eggs with slotted spoon and drain briefly on a paper towel. Top each open-faced sandwich with one poached egg. Sprinkle with salt and pepper to taste.


  1. My twist: try it over potato latke instead of toast. We had this in NYC for brunch and it was to die for!

  2. If I ate food from the sea or runny eggs, I'd be all over this! In the meantime, though, I'm happy to enjoy your beautiful pictures.

  3. Food from the sea and runny eggs... it was delish (even though I left out the onions intentionally, and forgot the tomatos (unintentionally)). xo