SMOKED SALMON AND POACHED EGG SANDWICH
WITH LEMON GARLIC SAUCE
MAKES 4 SERVINGS,
1 sandwich each
Total Time: 28 min. • Prep Time: 20 min. • Cooking Time: 8 min.
**** THIS MAKES 4 SERVINGS ****
4 tsp. fresh lemon juice,
2 cloves garlic, finely chopped
1 tsp. Dijon mustard (gluten-free)
2 Tbsp. low-fat (1%) Greek yogurt
2 cups hot water
4 large eggs
2 sprouted whole-grain
English muffins, cut in half,
16 thin smoked salmon (12 oz.)
fresh baby spinach (for garnish)
1 Combine 3 tsp. lemon juice, garlic, mustard,
and yogurt in a small bowl; mix well. Set aside.
2 Bring water to a boil in medium saucepan over
medium-high heat. Add remaining 1 tsp. lemon
juice; reduce heat to maintain a gentle boil.
3 Place one egg into a small bowl. Hold bowl close
to the water’s surface and slip the egg into the
water, repeat with remaining eggs; cook for
about 3 to 4 minutes, or until whites are completely set. Gently lift eggs out of water.
4 Spread English muffin halves evenly with lemon garlic sauce; top evenly with spinach, salmon,
I have one of those microwave egg poachers so I used one of these to make the process go quicker!