Monday, January 24, 2011

Smoked Salmon Egg Sandwich

I've been cooking a lot lately. Cooking for one. Solo fun.
Who am I kidding? It's so much better cooking for others. Geez. The only good thing about cooking for one is that I can make whatever I want and if it sucks, I don't have to be embarrassed.
Well, this was not embarassing.
The thing that is great about this is all the elements. What I once might have viewed as just a sandwich becomes a combination of crunchy toasted bread, creamy dill spread, the smokiness of the salmon and the silkiness of an egg. I'm so game. 
I'm trying to eat healthier. I'm always trying to eat healthier, actually. Well, this satisfies that desire. It's adapted from Cooking Light, but I added a little this and that and I felt like I was in my own little Jewish sandwich shop. Hi Naomi! (And half Matt and half Melly). So L'Chayim!

Smoked Salmon Egg Sandwich
4 cups water
1 tablespoon white vinegar
4 large eggs
1/2 cup (2 ounces) 1/3-less-fat cream cheese
2 tablespoons minced red onion
2 tablespoon chopped dill
3/8 teaspoon kosher salt
4 (1-ounce) slices rye bread, toasted
1 cup fresh spinach
4 ounces smoked wild salmon
1/4 teaspoon black pepper

1. Bring water and vinegar to a simmer in a 12-inch skillet over medium heat. Crack one egg and slowly add it to the water (in one piece as muchas possible). Repeat with remaining eggs. Simmer 3 minutes or until desired degree of doneness. (You can cook the eggs longer or shorter depending on how runny you like them. I'm not too runny-of-a-gal.)
2. Combine cheese, onion, dill, and 1/8 teaspoon salt; spread 2 tablespoons cheese mixture over each bread slice. Top each serving with 1/4 cup spinach 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.

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