Smoked Salmon & Poached Egg Sandwiches

15 2 servings, 1/2 recipe (125 g) each
Recipe By
5
(1) 0 Reviews
Prep Time
15
min.
Total Time
15
min.
Servings

2 servings, 1/2 recipe (125 g) each

What You Need

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Make It

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  • Cook spinach in water in large skillet on medium-high heat 1 to 2 min. or just until wilted; drain.
  • Spread toast slices with cream cheese product; top with spinach, salmon and eggs.

Variation

Substitute baby arugula for the spinach and/or prosciutto for the salmon.

Note

This recipe can easily be doubled or tripled for serving a larger group.

How to Poach Eggs on the Stove Top

Add 1 L (4 cups) water to large skillet or saucepan; stir in 1 tsp. Heinz Distilled White Vinegar. Bring to boil on medium-high heat. Reduce heat to medium-low to keep water at a gentle simmer. Break eggs, 1 at a time, into small bowl. Holding bowl close to water’s surface, gently slip eggs into water. Cook 5 min. or until whites are completely set and yolks begin to thicken but do not become firm. Use slotted spoon to lift out eggs; drain in spoon or on paper towels. Trim off rough edges, if desired.

Servings

  • 2 servings, 1/2 recipe (125 g) each

Healthy Living

Diet Exchange

  • 1/2 Carbohydrates
  • 1.5 Meat & Alternatives
  • 1/2 Fats

Nutrition Bonus

The spinach and toasted whole wheat baguette slices team up to provide a good source of iron in these tasty sandwiches.

Nutritional Information

Serving Size 2 servings, 1/2 recipe (125 g) each
AMOUNT PER SERVING
Calories 190
% Daily Value
Total fat 8g
Saturated fat 3g
Cholesterol 200mg
Sodium 460mg
Carbohydrate 14g
Dietary fibre 3g
Sugars 2g
Protein 14g
   
Vitamin A 90 %DV
Vitamin C 25 %DV
Calcium 10 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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  • TraceySyvret |

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