Smoked Salmon & Avocado Egg Sandwich
Adapted from Cooking Light
Makes 2 sandwiches
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
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). Crack your two eggs into separate small dishes. 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. Smitten Kitchen andSimply Recipes both have great tutorials on poaching eggs if it's your first time!
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.