Toasted Sandwich with Smoked Salmon and Poached Egg

This tasty sandwich combines the smoky richness of salmon with a perfectly poached egg for a satisfying breakfast or lunch. It's quick to make and packed with flavors that will brighten up your day.

Tips From The Kitchen

Use fresh eggs for the best poaching results.
Lightly butter the bread before toasting to get a golden, crispy crust.
Gently drain the poached egg on a paper towel to remove excess water before placing it on the sandwich.

Ingredients 0/8

½ teaspoon white vinegar ¼ teaspoon table salt 1 large egg 2 tablespoons balsamic vinegar 1 slice sourdough bread, cut in half 1 pinch garlic powder, or to taste 1 pinch ground black pepper to taste 3 ounces smoked salmon

What Makes This Recipe So Great

This sandwich combines rich, smoky flavors with the creaminess of a perfectly poached egg. It’s quick to make but feels special, offering a satisfying balance of textures and tastes that work beautifully together.

Step 1

Fil a large saucepan with water, about an inch and a half from the top. Heat it over high until you see bubbles forming on the bottom or the water reaches around 190°F (88°C). Add a splash of white vinegar and a pinch of salt, giving it a quick stir, then turn the heat down to medium-low.

Step 2

Crack the egg into a small cup or ramekin. Gently slip the egg into the water by tilting the cup so the egg slides in slowly without breaking. Let it cook for about 6 minutes, keeping an eye on it as it poaches.

Step 3

While the egg cooks, heat a large skillet over medium. Pour some balsamic vinegar onto a plate and quickly dip each slice of bread so it’s coated evenly. Place the bread vinegar-side down in the skillet and cook for 3 to 5 minutes until it’s nicely charred. Remove from the pan.

Step 4

Place one piece of the toasted bread vinegar-side up on a plate. Sprinkle it with a little garlic powder and pepper, then layer on the smoked salmon. Use a slotted spoon to lift the poached egg out of the water and carefully place it on top of the salmon. Finish by topping with the second piece of bread, vinegar-side down.

280

people cooked this recipe

By David Brown

David shares approachable recipes, helpful cooking tips, and simple meal ideas.

Great Ways To Serve

Serve warm with a side of mixed greens or a light salad dressed with lemon vinaigrette. A sprinkle of fresh dill or chives on top adds a nice herbal touch that complements the smoked salmon.

How To Preserve This Dish

It’s best to eat this sandwich immediately to enjoy the poached egg at its best. If needed, store components separately—keep smoked salmon refrigerated and toast bread just before serving to maintain crispness.