Smoked Salmon & Avocado Egg Sandwich

INGREDIENTS:

1 tablespoon white vinegar
2 large eggs
2 slices whole grain rye bread, toasted
2 handfuls baby arugula
Salt and pepper
1 ripe avocado, sliced
1.5 to 2 oz thinly sliced smoked salmon

RECIPE DESCRIPTION:

To poach your eggs, heat a few inches of water in a wide saucepan. Add a splash of white vinegar (this will help the egg whites stay together). When the water is just at the point of starting to simmer (but bubbles are not breaking the surface yet), gently slide the eggs into the water. Use a spoon to nudge the egg whites closer to the yolk, turn off the heat, and let cook, covered, for 3-4 minutes. Gently remove eggs with a slotted spoon.

To prepare sandwiches, add arugula and avocado to toasted bread slices, season with salt and pepper, top with smoked salmon and poached egg. Feel free to add some chopped dill, capers, and/or red onion if you like! Eat immediately while egg is still warm.

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