Smoked Salmon & Egg Toast

smoked salmon & egg toast
  • Cook Time

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  • Ingredients
    1 thick slice country white bread
    1 tbsp. cream cheese, softened
    1 thin slice smoked salmon (1 ounce)
    1 large hard-cooked EGG, peeled, sliced
    1 tsp. chopped fresh dill
    1 tsp. capers, drained

    Yields: 1 serving

  • Nutritional Information

    Per serving: 1 topped piece of toast

    Calories: 271

    Total fat: 13 g
    Saturated fat: 5 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 4 g

    Cholesterol: 209 mg
    Sodium: 610 mg
    Carbohydrate: 21 g
    Dietary fiber: 2 g
    Protein: 16 g
    Vitamin A: 497.7 IU
    Vitamin D: 241.3 IU
    Folate: 65.1 mcg
    Calcium: 83.9 mg
    Iron: 2.4 mg
    Choline: 176.3 mg

Directions

  1. TOAST bread. SPREAD with cream cheese.

  2. TOP bread with smoked salmon and hard-cooked egg. SPRINKLE with dill and capers.

Insider Info

Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.

To hard-cook eggs: PLACE
eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan. LET EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra-large) COOL completely under cold running water and peel.

Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.

To peel a hard-cooked egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.