Smoked Salmon & Egg Toast

smoked salmon & egg toast
  • Cook Time

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

    Yields: 1 serving

  • Nutritional Information

    Per serving: 1 recipe

    Calories: 282

    Total fat: 12 g
    Saturated fat: 5 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 4 g

    Cholesterol: 208 mg
    Sodium: 588 mg
    Carbohydrates: 26 g
    Fiber: 1 g
    Sugar: 2 g
    Protein: 16 g
    Vitamin A: 127 mcg
    Vitamin D: 6 mcg
    Folate: 24 mcg
    Choline: 176 mg
    Calcium: 43 mg
    Iron: 2 mg
    Potassium: 133 mg

    This recipe is a good source of vitamin A, and an excellent source of protein, vitamin D and choline.

Directions

  1. TOAST bread. SPREAD with cream cheese.

  2. TOP bread with smoked salmon and hard-boiled 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-boil 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-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
  • To peel a hard-boiled egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Start peeling at large end, holding egg under cold running water to help ease the shell off.