Smoked Salmon & Poached Egg Sandwiches

Smoked Salmon & Poached Egg Sandwiches
Yield:
12 servings, 1 sandwich (125 g) each

Ingredients

Ingredients Weights Measures
baby spinach leaves, tightly packed 1 lb. [510 g] 3 qt. [3 L]
water 2 Tbsp. [30 mL]
whole wheat baguette slices (4-inch long x 3/4-inch thick), toasted 9 oz. [255 g] 12 slices
Philadelphia Herb & Garlic Cream Cheese Product 6 oz. [170 g] 3/4 cup [175 mL]
smoked salmon slices 9 oz. [255 g] 12 slices
eggs, poached 1 lb. [595 g] 1 doz.
baby spinach leaves, tightly packed 1.5 oz. [45 g] 1 cup [250 mL]
water 1/2 tsp. [2 mL]
whole wheat baguette slices (4-inch long x 3/4-inch thick), toasted 0.75 oz. [20 g] 1 slice
Philadelphia Herb & Garlic Cream Cheese Product 0.5 oz. [15 g] 1 Tbsp. [15 mL]
smoked salmon slices 0.75 oz. [20 g] 1 slice
eggs, poached 1.75 oz. [50 g] 1 each

Directions

Cook spinach in water in large skillet on medium-high heat 1 to 2 min. or just until wilted; drain off excess liquid.

Spread 1 bread slice with 1 Tbsp. (15 mL) cream cheese; top with 1/4 cup (50 mL) wilted spinach, 1 salmon slice and 1 egg. Serve immediately.

Kraft Kitchens Tips

Special Extra
For added flavour, serve with classic smoked salmon accompaniments such as lemon wedges, chopped red onions and fresh dill.
Variation
Substitute baby arugula for the spinach or prosciutto for the smoked salmon.

571966 : 157678

Average Rating (1)
Rated
by a 300203 on
8/26/2016 8:44:09 AM
" Nice Recipe "
Nutritional Information
Calories
 200
Total fat
 10 g
Saturated fat
 4 g
Cholesterol
 225 mg
Sodium
 520 mg
Carbohydrate
 13 g
Dietary fibre
 3 g
Sugars
 1 g
Protein
 14 g
Vitamin A
 70 %DV
Vitamin C
 20 %DV
Calcium
 10 %DV
Iron
 20 %DV