I love breakfast for dinner, but alas, I live with a man who thinks it's a terrible idea. I don't get it. We never have/make time for a hearty breakfast in the morning, so why not savor a little (or a lotta) waffle and bacon at 6pm?
Last night I prepared a quick and easy dinner that may or may not be considered breakfasty - open-faced smoked salmon and egg sandwiches. It also made me wonder why in heaven's name I've never had lox on a bagel. The cream cheese spread in this recipe is especially delicious. I'd eat it on crackers, with or without the salmon.
Smoked Salmon & Egg Sandwich
(adapted from Cooking Light, Jan/Feb 2011)
4 cups water
1 Tbsp. white vinegar
4 large eggs
generous 1/4 cup (generous 2 oz.) low-fat cream cheese
2 Tbsp. minced onion
dash of lemon juice
1 Tbsp. chopped dill (or 1 tsp. dried dill)
4 slices whole-grain bread, toasted
1 cup arugula (or spinach)
4 oz. smoked wild salmon
salt and black pepper
1. In a small bowl, combine the minced onion and a dash of lemon juice to take the edge off the onion.
2. Bring water and vinegar to a simmer in a 12-inch skillet over medium heat. Crack an egg into a custard cup and gently pour the egg into the skillet. Repeat with the remaining eggs and simmer 3 minutes or until desired degree of doneness.
3. Combine cheese, onion, dill and 1/8 tsp. salt; spread 1 (generous) Tbsp. cheese mixture on each slice of toast. Top each serving with 1/4 cup arugula/spinach and 1 ounce salmon. Remove eggs from pan with a slotted spoon; top each sandwich with 1 egg. Sprinkle each sandwich with a little salt and pepper.
Sustainability Note: Look for salmon that's labeled "wild Alaskan salmon" and you can be sure you're getting sustainable seafood. (Kudos to Cooking Light for focusing on sustainable seafood. I hope they address humanely raised meat soon too.)