Salmon and Poached Egg Sandwich
A crusty baguette filled with silky smoked salmon, a perfectly poached egg, and a creamy herb sauce. This open-faced sandwich is a satisfying and elegant meal that comes together in about 30 minutes.
- Total time
- 30 min
- Servings
- 2
- Calories
- 420
- Protein
- 25g
Ingredients
- 1 loaf baguette
- 4 oz smoked salmon
- 2 large eggs
- 2 tbsp mayonnaise
- 1 tbsp fresh dill
- 1 tbsp white vinegar
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Slice the baguette in half lengthwise, then cut each half into 2 equal pieces. Toast the bread cut-side up under a broiler or in a toaster oven until golden, about 2-3 minutes.
- 2
In a small bowl, mix the 2 tbsp mayonnaise, 1 tbsp chopped dill, and a pinch of salt and pepper. Set aside.
- 3
Fill a medium saucepan with water, add the 1 tbsp white vinegar, and bring to a gentle simmer. Crack each egg into a small cup, then slide them into the water one at a time. Poach for 3-4 minutes until the whites are set but the yolks are still soft.
- 4
Remove the poached eggs with a slotted spoon and drain on a paper towel.
- 5
Spread the herb mayo evenly over the toasted baguette pieces. Divide the 4 oz smoked salmon among the pieces, then top each with a poached egg.
- 6
Season with the remaining salt and pepper, and garnish with extra dill if desired. Serve immediately.
Tools you’ll need
- Broiler or toaster oven
- Small bowl
- Medium saucepan
- Slotted spoon
- Small cup
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