Name: Smoked salmon and egg toast
Prep time: 12 min
Cook time: 5 min
Total time: 17 min
Yield: 1 serving
Ingredients: 1 slice sourdough bread, 1/2-inch-thick slice; 3 oz smoked salmon; 1/2 cup nonfat cottage cheese; 2 oz cucumber, thinly sliced; 2 tbsp red onion, thinly sliced; 1/2 cup fresh dill, chopped; 1 tsp lemon juice; 1/2 tsp black pepper; 1 tbsp capers, drained; 1 large egg; 2 cups water

Instructions

Prep 12 min · Cook 5 min

Bring the water to a boil in a small pot. Carefully lower the cold egg into the water and simmer for 7 minutes for a set white and jammy yolk. Transfer the egg to a bowl of ice water to cool for 2 minutes, then peel and slice. Done when the whites set and the yolks still soft.
Place the cottage cheese in a fine-mesh sieve over a bowl and let drain for 5 minutes to remove excess liquid. Meanwhile, thinly slice the cucumber and red onion.
Heat a small skillet over medium heat. Toast the sourdough bread for 2 to 3 minutes, flip, and toast for 2 to 3 minutes more until deep golden and crisp.
Transfer the drained cottage cheese to a small bowl. Add the lemon juice, black pepper, and half the fresh dill. Use a fork to mash the curds until the mixture is thick and relatively smooth.
Spread the cottage cheese mixture edge to edge over the toasted sourdough. Layer the cucumber slices, smoked salmon, and sliced egg on top. Garnish with red onion, capers, and the remaining fresh dill.

Nutrition

Ingredients

Instructions

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