Seafood Fish Salmon Smoked Smoked Salmon Sandwich with Poached Egg Be the first to rate & review! 2 Photos 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! Submitted by Mel Published on March 27, 2020 Save Rate Print Share Close Add Photo Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins Servings: 1 Yield: 1 sandwich Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 1 servings ½ teaspoon white vinegar ¼ teaspoon table salt 1 large egg 2 tablespoons balsamic vinegar 1 slice sourdough bread, cut in half 1 pinch garlic powder, or to taste 1 pinch ground black pepper to taste 3 ounces smoked salmon Directions 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. I Made It Print Nutrition Facts (per serving) 269 Calories 9g Fat 21g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 1 Calories 269 % Daily Value * Total Fat 9g 12% Saturated Fat 3g 13% Cholesterol 206mg 69% Sodium 1488mg 65% Total Carbohydrate 21g 7% Dietary Fiber 1g 4% Total Sugars 6g Protein 25g 50% Vitamin C 1mg 1% Calcium 62mg 5% Iron 3mg 17% Potassium 295mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.