Smoked Salmon and Egg Sandwich

By á-4131

Cooking Light JANUARY 2011

Yield: 4 servings

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

Step 1

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.