This is a great smoked salmon sandwich recipe I had created myself. The savory salmon, the smooth yoke of the egg, and the acidic vinegar evens out all the flavors, making it one of my favorite sandwiches to make. It is great for a lunch or a small dinner. You get the protein and the flavor which I love!


Recipe Summary

15 mins
25 mins
10 mins
1 sandwich


Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Fill a large saucepan with water, 1 1/2 inches below the rim. Put the pan on the stove over high heat until it reaches about 190 degrees F (88 degrees C) or until you start to see bubbles at the bottom of the pan. Pour white vinegar and salt into the water and stir to distribute. Reduce heat to medium-low.

  • Crack egg into a custard cup. Carefully place the custard cup into the water and slowly tilt until egg is fully submerged, being careful egg does not fall into the water. Set a timer for 6 minutes and keep an eye on the egg as it cooks.

  • Meanwhile, heat a large skillet over medium heat. Pour balsamic vinegar onto a flat plate and lay 1 piece of bread in the vinegar until coated. Repeat to coat the remaining piece. Place both pieces, vinegar-side down, in the hot skillet and cook until slightly charred, 3 to 5 minutes. Remove from the heat.

  • Remove 1 piece bread to a plate, vinegar-side up. Top with garlic powder, pepper, and salmon. Carefully remove poached egg with a slotted spoon and place on top of smoked salmon. Top with remaining piece of bread, vinegar-side down.

Cook's Notes:

When you put the egg into the heated water, the white part of the egg will spread out. To contain that part to the main/middle/"yokey" part of the egg, use a spoon to carefully push the floating parts closer to the yoke.

When you are heating the bread, make sure to keep an eye on your egg. You might have to lower the heat of the bread and tend to the egg before the bread is done. If the egg is ready first, place it on a plate and cover with aluminum foil to keep warm.

It is ok that your egg will look ragged like a cut-up cloth. Just cut off the excess to make it look prettier, if desired.

Nutrition Facts

269 calories; protein 25.2g; carbohydrates 20.5g; fat 9.2g; cholesterol 205.5mg; sodium 1488.3mg. Full Nutrition