Smoked Salmon And Egg Sandwich

• 4 cups water
• 1 tablespoon white vinegar
• 4 large eggs
• 1/4 cup (2 ounces) 1/3-less-fat cream cheese
• 2 tablespoons minced red onion
• 1 tablespoon chopped dill
• 3/8 teaspoon kosher salt
• 4 (1-ounce) slices whole-grain bread, toasted
• 1 cup fresh arugula
• 4 ounces smoked wild salmon
• 1/4 teaspoon black pepper

1. Bring water and vinegar to a simmer in a 12-inch skillet over medium heat. Add eggs, 1 at a time; simmer 3 minutes or until desired degree of doneness.
2. Combine cheese, onion, dill, and 1/8 teaspoon salt; spread 1 tablespoon cheese mixture over each bread slice. Top each serving with 1/4 cup arugula and 1 ounce salmon. Remove eggs from pan with a slotted spoon; top each sandwich with 1 egg. Sprinkle with 1/4 teaspoon salt and pepper.
3. Sustainable Choice: Look for salmon that's labeled "wild Alaskan salmon," and you can be sure you're getting sustainable seafood.
4. This updated version of Smoked Salmon and Egg Sandwich is based on a recipe that originally ran in
5. , January 2011. The recipe was retested and updated for
6. , Oxmoor House, 2013.
7. MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

water, white vinegar, eggs, cream cheese, red onion, dill, kosher salt, bread, fresh arugula, salmon, black pepper

Taken from www.myrecipes.com/recipe/smoked-salmon-egg-sandwich (may not work)