Smoked Salmon and Poached Egg on Toast
A simple, elegant open-faced sandwich with silky smoked salmon, a perfectly poached egg, peppery arugula, and a touch of mustard on crispy toast.
- Total time
- 15 min
- Servings
- 2
- Calories
- 280
- Protein
- 22g
Ingredients
- 2 slice bread slices
- 4 oz smoked salmon
- 2 large eggs
- 1 cup arugula
- 2 tsp Dijon mustard
- 1 tbsp white vinegar
- ½ tsp black pepper
- ½ tsp salt
Instructions
- 1
Toast the 2 bread slices until golden and crisp, about 3-4 minutes.
- 2
Bring a pot of water to a gentle simmer, then add the 1 tbsp white vinegar and 0.5 tsp salt.
- 3
Crack each of the 2 eggs into a small bowl, then slide them into the simmering water. Poach for 3-4 minutes until the whites are set but the yolks are still soft.
- 4
Remove the eggs with a slotted spoon and drain on a paper towel.
- 5
Spread 1 tsp Dijon mustard on each toast slice.
- 6
Top each toast with 2 oz smoked salmon and 0.5 cup arugula.
- 7
Place a poached egg on each, sprinkle with 0.5 tsp black pepper, and serve immediately.
Tools you’ll need
- toaster
- pot
- slotted spoon
- small bowl
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