Ingredients:

  • 1 everything bagel or sourdough slice (approx. 3 oz / 85g)
  • 1 tbsp (14g) unsalted butter, softened
  • 2 oz (56g) cold-smoked salmon
  • 2 large (110g) eggs
  • 2 tbsp (30g) cream cheese, softened
  • 1 tsp (5ml) lemon juice
  • 1 tbsp (15g) capers, drained
  • 3 thin slices (10g) red onion, shaved
  • ½ cup (15g) fresh arugula or baby spinach
  • 1 pinch (0.5g) cracked black pepper

Instructions:

  1. Toast the bagel or sourdough slice until edges are mahogany-colored, then immediately spread softened butter on the warm surface to create a moisture barrier.
  2. Whisk eggs with a pinch of pepper. Heat a non-stick skillet over medium heat, pour in eggs, let set for 30 seconds, then gently push edges toward the center and fold into a square matching the bread shape. Remove while the center is barely set.
  3. Spread cream cheese mixed with lemon juice on the bottom half of the toasted bread.
  4. Layer arugula on top of the cream cheese, followed by cold-smoked salmon folded into ribbons.
  5. Place the folded egg on top of the salmon and finish with shaved red onion and capers before closing the sandwich.